Quick BBQ Chicken & Creamy Potato Salad

Ingredients

• 800g chicken thigh
• 4 potatoes — staple
• dill & parsley mayo (replaces sachet): 8 tbsp mayo + 1 1/2 tsp dried dill + 1 1/2 tsp dried parsley
• 1 tbsp cajun seasoning (replaces "Louisiana spice blend")
• 1 cup BBQ sauce
• 2 celery stalks
• 1/2 green cabbage, finely shredded
• 2 carrots, grated
• 1 head cos lettuce, washed and chopped
• drizzle white wine vinegar

Method

1. Boil potato chunks 14-16 min; drain, cool slightly, toss with the dill-parsley mayo; season.
2. Toss chicken thigh with cajun seasoning + oil. Pan-fry over medium-high in THREE batches, turning, 14-16 min per batch until cooked. Return all to the pan, take off the heat, add BBQ sauce and turn to coat.
3. Slaw: sliced celery + shredded cabbage + grated carrot + chopped cos + vinegar + oil (use your largest bowl).
4. Slice chicken; plate with potato salad and slaw, extra pan sauce over.

Notes

Serves 4 (cook once, eat two days). Protein-first portioning: meat set to 800g per 4 serves to land ~42g protein/serve (house rule). Thigh is up 60%, so the BBQ sauce, cajun and mayo are scaled to match and the chicken fries in three batches. Est ~635cal/serve; original HF 506cal/33.3g. Veg/staples sweep: the two bags of coleslaw mix became fresh slaw (1/2 green cabbage + 2 grated carrots) and the raw baby spinach became a washed head of cos — no pre-packed mixes, no raw bagged leaves. Mayo carries a pregnancy-safe swap; BBQ sauce and vinegar lost their "staple" markers and gained search hints.