Sticky BBQ Chicken & Herby Potato Salad
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Sticky BBQ Chicken & Herby Potato Salad

Sticky BBQ Chicken & Herby Potato Salad

with Spinach-Celery Slaw

Slather succulent seared chicken thigh in our BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury, and 100% delish! Team it with a dill and parsley mayo-spiked potato salad and a refreshing, textural slaw for a fast and flavour-packed dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Easy Prep
•Kid Friendly
Allergens:
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 packet

chicken thigh

1 bag

celery

1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 sachet

Aussie spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2215 kJ
Fat25.6 g
of which saturates3.8 g
Carbohydrate35 g
of which sugars14.9 g
Dietary Fibre7.2 g
Protein38.3 g
Sodium932 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil over high heat. Cook until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan and allow to cool slightly.

2
2

• While potato is cooking, combine Aussie spice blend 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, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. • Remove pan from heat, then add BBQ sauce, turning chicken to coat.

3
3

• While chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and baby spinach leaves. Add a drizzle of the white wine vinegar and olive oil. Toss to coat. Season to taste. • To saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste.

4
4

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