On a bed of green leaves comes a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh chives. 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!
BBQ Chicken & Potato Salad
BBQ Chicken & Potato Salad
with fresh chives
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Grated Mozzarella & Cheddar Cheese
- Mayo
- NOMU BBQ Rub
- Salad Leaves
- The Sauce Queen Smokey BBQ Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Paper Towel
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 halved 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 chopped chives, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar chicken and garnish with the remaining chives. Well done, Chef!
Free-range Chicken Breast - 1
NOMU BBQ Rub - 5ml
Baby Potatoes - 200g
The Sauce Queen Smokey BBQ Sauce - 20ml
Grated Mozzarella & Cheddar Cheese - 20g
Mayo - 50ml
Fresh Chives - 3g
Salad Leaves - 20g
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 halved 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 chopped chives, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar chicken and garnish with the remaining chives. Well done, Chef!
Free-range Chicken Breasts - 2
NOMU BBQ Rub - 10ml
Baby Potatoes - 400g
The Sauce Queen Smokey BBQ Sauce - 40ml
Grated Mozzarella & Cheddar Cheese - 40g
Mayo - 100ml
Fresh Chives - 5g
Salad Leaves - 40g
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 halved 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 chopped chives, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar chicken and garnish with the remaining chives. Well done, Chef!
Free-range Chicken Breasts - 3
NOMU BBQ Rub - 15ml
Baby Potatoes - 600g
The Sauce Queen Smokey BBQ Sauce - 60ml
Grated Mozzarella & Cheddar Cheese - 60g
Mayo - 150ml
Fresh Chives - 8g
Salad Leaves - 60g
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 halved 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 chopped chives, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Side with the BBQ cheddar chicken and garnish with the remaining chives. Well done, Chef!
Free-range Chicken Breasts - 4
NOMU BBQ Rub - 20ml
Baby Potatoes - 800g
The Sauce Queen Smokey BBQ Sauce - 80ml
Grated Mozzarella & Cheddar Cheese - 80g
Mayo - 200ml
Fresh Chives - 10g
Salad Leaves - 80g
Woolies Products in this dish
