Quick BBQ Chicken & Creamy Potato Salad
with Kale & Celery Slaw
Slather succulent seared chicken thigh in BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury and definitely delish! Team it with a creamy potato salad and a refreshing kale slaw for a fast and flavour-packed dinner.
This recipe is under 650kcal per serving.
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 sachet
Louisiana spice blend
1 packet
chicken thigh
1 packet
BBQ sauce
1 stalk
celery
1 bag
Shredded Cabbage Mix
½ bag
baby kale
1 bag
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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, over high heat, 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.
Little cooks: Help stir the mayo through the potato! Careful, it's hot!
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, combine Louisiana spice blend and a drizzle of olive oil in a medium bowl. Add chicken thigh and toss 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, 14-16 minutes. • 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 kale, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Divide creamy potato salad, kale and celery slaw and BBQ chicken between plates. Enjoy!