Quick BBQ Chicken & Potato Salad
with Spinach-Celery Slaw
Slather succulent seared chicken breast 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.
The quantities provided above are averages only.
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.
Ingredients
2
potato
1 packet
chicken breast
1 bag
celery
1 bag
slaw 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
Nutritional Values
Utensils
Cooking Steps
• 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.
• Place your hand flat on top of each breast. Slice through horizontally to make 2 thin steaks. • While the potato is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 mins each side (cook in batches if pan is getting crowded). • Remove pan from heat, then add BBQ sauce, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
Little cooks: Take the lead and help flavour the chicken!
• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, slaw mix and baby spinach leaves. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste.
Little cooks: Help toss the slaw, and stir the mayo through the potatoes.
• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with herby potato salad and spinach-celery slaw.