eCook Meal
BBQ Chicken & Potato Salad
with fresh spring onion
On a bed of green leaves comes a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh spring onion. This side sits next to a butterflied chicken breast, pan-fried until golden brown, basted with a BBQ sauce, and topped with oozy melted cheddar & mozzarella. It’s the best of BBQ on a plate, Chef!
Serving guide
Choose your portion size.
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in the NOMU rub, season, and set aside.
POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ Chicken
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until browned, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the BBQ sauce. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
POTATO SALAD
In a salad bowl, combine the creamy Mayo, ¾ of the spring onion, the cooked potatoes, Cucumber, and seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar Chicken and garnish with the remaining spring onion. Well done, Chef!
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in the NOMU rub, season, and set aside.
POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ Chicken
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until browned, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the BBQ sauce. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
POTATO SALAD
In a salad bowl, combine the creamy Mayo, ¾ of the spring onion, the cooked potatoes, Cucumber, and seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar Chicken and garnish with the remaining spring onion. Well done, Chef!
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in the NOMU rub, season, and set aside.
POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ Chicken
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until browned, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the BBQ sauce. You may need to do this step in batches. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
POTATO SALAD
In a salad bowl, combine the creamy Mayo, ¾ of the spring onion, the cooked potatoes, Cucumber, and seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar Chicken and garnish with the remaining spring onion. Well done, Chef!
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in the NOMU rub, season, and set aside.
POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ Chicken
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the Chicken until browned, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the BBQ sauce. You may need to do this step in batches. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
POTATO SALAD
In a salad bowl, combine the creamy Mayo, ¾ of the spring onion, the cooked potatoes, Cucumber, and seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar Chicken and garnish with the remaining spring onion. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.90
for 4 servings · R43.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- The Sauce Queen Smokey BBQ Sauce
- Grated Mozzarella & Cheddar Cheese
- NOMU BBQ Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ Chicken & Potato Salad?
The preparation time for BBQ Chicken & Potato Salad with fresh spring onion is between 20 and 35 minutes.
What is the total time required to make BBQ Chicken & Potato Salad with fresh spring onion?
The total time required to make BBQ Chicken & Potato Salad with fresh spring onion is between 30 and 45 minutes.
How many servings does BBQ Chicken & Potato Salad provide?
4 servings
What are the main ingredients in BBQ Chicken & Potato Salad?
Baby Potatoes, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Grated Mozzarella & Cheddar Cheese, Mayo, NOMU BBQ Rub, Salad Leaves, Spring Onion, Spring Onions, The Sauce Queen Smokey BBQ Sauce
What is the nutritional information of BBQ Chicken & Potato Salad?
Calories: 796, Carbs: 60 grams, Fat: grams, Protein: 46.8 grams, Sugar: 25.9 grams, Salt: 989 grams
How do I prepare BBQ Chicken & Potato Salad?
DINNER IS READY: Make a bed of the salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar chicken and garnish with the remaining spring onion. Well done, Chef! POTATO SALAD: In a salad bowl, combine the creamy mayo, ¾ of the spring onion, the cooked potatoes, cucumber, and seasoning. BBQ CHICKEN: When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until browned, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the BBQ sauce. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted. POTATOES: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl. CHICKEN PREP: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in the NOMU rub, season, and set aside.
What should be prepared from my kitchen to make BBQ Chicken & Potato Salad?
Baby Potatoes, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Grated Mozzarella & Cheddar Cheese, Mayo, NOMU BBQ Rub, Salad Leaves, Spring Onion, Spring Onions, The Sauce Queen Smokey BBQ Sauce
How many calories does BBQ Chicken & Potato Salad have?
796 calories
How much fat content does BBQ Chicken & Potato Salad have?
grams