Cheesy Chicken & Potato Salad

On a bed of green leaves comes a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh parsley. 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!

Cheesy Chicken & Potato Salad

with fresh parsley

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Cling Wrap
  • Paper Towel
Photo of Cheesy Chicken & Potato Salad
  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. BBQ Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. POTATO SALAD

    In a salad bowl, combine the Creamy Mayo, ¾ of the chopped parsley, the cooked potatoes, and seasoning.

  5. 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/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the remaining parsley. Well done, Chef!

  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. BBQ Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. POTATO SALAD

    In a salad bowl, combine the Creamy Mayo, ¾ of the chopped parsley, the cooked potatoes, and seasoning.

  5. 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/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the remaining parsley. Well done, Chef!

  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. BBQ Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. POTATO SALAD

    In a salad bowl, combine the Creamy Mayo, ¾ of the chopped parsley, the cooked potatoes, and seasoning.

  5. 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/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the remaining parsley. Well done, Chef!

  1. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. BBQ Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. POTATO SALAD

    In a salad bowl, combine the Creamy Mayo, ¾ of the chopped parsley, the cooked potatoes, and seasoning.

  5. 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/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the remaining parsley. Well done, Chef!

Frequently Asked Questions

What is the preparation time for Cheesy Chicken & Potato Salad?

The preparation time for Cheesy Chicken & Potato Salad with fresh parsley is between 20 and 35 minutes.

What is the total time required to make Cheesy Chicken & Potato Salad with fresh parsley?

The total time required to make Cheesy Chicken & Potato Salad with fresh parsley is between 30 and 45 minutes.

How many servings does Cheesy Chicken & Potato Salad provide?

4 servings

What are the main ingredients in Cheesy Chicken & Potato Salad?

Baby Potato, BBQ Sauce, Chicken, Creamy Mayo, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Grated Cheddar & Mozzarella Cheese, NOMU BBQ Rub, Salad Leaves

What is the nutritional information of Cheesy Chicken & Potato Salad?

Calories: 602, Carbs: 52 grams, Fat: grams, Protein: 47.3 grams, Sugar: 10.1 grams, Salt: 1166 grams

How do I prepare Cheesy Chicken & Potato Salad?

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 parsley, 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 parsley. Well done, Chef!

What should be prepared from my kitchen to make Cheesy Chicken & Potato Salad?

Baby Potato, BBQ Sauce, Chicken, Creamy Mayo, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Grated Cheddar & Mozzarella Cheese, NOMU BBQ Rub, Salad Leaves

How many calories does Cheesy Chicken & Potato Salad have?

602 calories

How much fat content does Cheesy Chicken & Potato Salad have?

grams

Woolies Products in this dish

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Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

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Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

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Photo of Skinless Chicken Breast Avg 450 g

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Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

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