Easy BBQ Chicken Breast & Creamy Potato Salad
with Celery Slaw
Eat the rainbow with this tasty mix of classic chicken shop flavours. Tender chicken gets a lightly spiced and saucy coating, with a creamy potato salad and a crunchy celery slaw to round out the meal. It's a taste of a backyard BBQ right in your own home!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/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
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
chicken breast
1 stalk
celery
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 sachet
Louisiana spice blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. Allow to cool slightly, then add dill & parsley mayonnaise. Toss to combine. Season to taste.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Combine Louisiana spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add BBQ sauce and turn chicken to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide creamy potato salad, celery slaw and BBQ chicken between plates. Spoon over sauce from pan. Enjoy!