Rodeo Double BBQ Chicken & Herby Potato Salad

Name: Rodeo Double BBQ Chicken & Herby Potato Salad with Spinach-Celery Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 Potato; 1 piece Bbq Sauce; 1 Celery; 1 Spring Onion; 1 Lemon; 1 packet Shredded Cabbage Mix; 1 packet Baby Spinach Leaves; 1 packet Dill & Parsley Mayonnaise; 2 Herby Marinated Chicken Thigh; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Spinach-Celery Slaw

Recipe Development TeamUpdated on October 30, 2026

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Calories

:

799 kcal

Protein

:

64.5g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Under 40g carbs

Allergens:

Eggs
Gluten
Cashew
Almond
Wheat
Eggs
Soy
Fish
Milk
Sesame
May contain traces of allergens

Dust off your boots for a trail-worthy feast of BBQ chicken and herby potato salad. Tender, smokey-glazed chicken sits alongside creamy spuds, while a snappy green slaw delivers the ultimate fresh crunch to wrangle those midweek cravings!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Potato

1 piece

Bbq Sauce

(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)

1

Celery

1

Spring Onion

1

Lemon

1 packet

Shredded Cabbage Mix

1 packet

Baby Spinach Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs)

2

Herby Marinated Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3340 kJ

Calories799 kcal

Fat45.1 g

of which saturates9.7 g

Carbohydrate31.9 g

of which sugars12.4 g

Dietary Fibre7.6 g

Protein64.5 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cut potato into bite-sized chunks.
• Cook in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. Set aside. Cover with a lid to keep warm.

2

• While the potato is cooking, heat a large frying pan with a drizzle of olive oil over
medium-high heat.
• Add herby marinated chicken thigh and cook, turning occasionally, until
browned and cooked through, 14-16 minutes.
• Remove pan from heat, then add BBQ sauce, turning chicken to coat.

TIP: Chicken is cooked through when it’s no longer pink inside.
TIP: Cook in batches if your pan is getting crowded.

3

• While the chicken is cooking, thinly slice celery and spring onion. Slice lemon into wedges.
• In a large bowl, combine celery, spring onion, shredded cabbage mix and baby spinach leaves. Add a generous squeeze of lemon juice and a drizzle of olive oil.
Toss to coat. Season to taste with salt and pepper.
• To the saucepan with potato, add dill & parsley mayonnaise and gently stir to combine. Season to taste.

4

• Divide BBQ chicken, herby potato salad and spinach-celery slaw between plates. Spoon over any extra sauce from the pan over chicken.
• Serve with any remaining lemon wedges. Enjoy!