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
Cheesy Chicken & Potato Salad
with fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- 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
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 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!
Free-range Chicken Breast - 1
NOMU BBQ Rub - 5ml
Baby Potato - 200g
BBQ Sauce - 20ml
Grated Cheddar & Mozzarella Cheese - 20g
Creamy Mayo - 45ml
Fresh Parsley - 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 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!
Free-range Chicken Breasts - 2
NOMU BBQ Rub - 10ml
Baby Potato - 400g
BBQ Sauce - 40ml
Grated Cheddar & Mozzarella Cheese - 40g
Creamy Mayo - 90ml
Fresh Parsley - 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 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!
Free-range Chicken Breasts - 3
NOMU BBQ Rub - 15ml
Baby Potato - 600g
BBQ Sauce - 60ml
Grated Cheddar & Mozzarella Cheese - 60g
Creamy Mayo - 135ml
Fresh Parsley - 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 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!
Free-range Chicken Breasts - 4
NOMU BBQ Rub - 20ml
Baby Potato - 800g
BBQ Sauce - 80ml
Grated Cheddar & Mozzarella Cheese - 80g
Creamy Mayo - 180ml
Fresh Parsley - 10g
Salad Leaves - 80g
Woolies Products in this dish
