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Easy Chicken & Smokey Mozzarella Potato Salad

Easy Chicken & Smokey Mozzarella Potato Salad

with Pre-Prepped Veggie Slaw

Recipe Development TeamUpdated on June 16, 2026

Get up to $230 off

Get up to $230 off

Calories

:

610 kcal

Protein

:

43.9g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Eggs
Milk
Milk
May contain traces of allergens

This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our All-American spice blend, smokey aioli and mozzarella cheese come in handy for amping up the flavour of the chicken and potato salad - leaving you to do very little!

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

Ingredients

Serving amount

1 sachet

All-American Spice Blend

1 packet

Baby Spinach Leaves

330 g

Chicken Thigh

1 sachet

Vegetable Stock Pot

1 packet

Chopped Potato

1 packet

Smokey Aioli

(Contains: Eggs May be present: Milk.)

1

Julienned Carrot

1

Grated Mozzarella

(Contains: Milk)

1 packet

Dill

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2550 kJ

Calories610 kcal

Fat30.7 g

of which saturates7.9 g

Carbohydrate36.2 g

of which sugars12 g

Dietary Fibre10.8 g

Protein43.9 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Cook the potato

1

• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add stock concentrate. • Cook chopped potato in the boiling water over medium-high heat until easily pierced with a fork, 8-12 minutes. • Drain potato, then return to saucepan. Cover to keep warm.

Cook the chicken

2

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. While the potato is cooking, combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side.

Make the slaw

3

• While the chicken is cooking, roughly chop dill. In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add shredded cabbage mix, julienned carrot, dill and baby spinach.

Finish & serve

4

• To the potato, add smokey aioli and shredded mozzarella cheese. Stir to combine and season to taste.

• Divide American-spiced chicken and warm smokey-potato salad between plates. • Serve with spinach slaw. Enjoy!

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