Quick BBQ Chicken & Creamy Potato Salad

Ingredients

• 800g raw chicken thigh pieces
• 800g potatoes, cubed — staple
• 120g Anchor Protein Plus plain unsweetened yoghurt
• 1 tsp dried Italian herbs — staple
• 1 Tbsp cajun seasoning
• 250ml BBQ sauce
• 100g celery, sliced
• 400g cabbage, shredded
• 200g carrot, grated
• 15ml white vinegar — staple
• 30ml oil, total — staple

Method

1. Boil potatoes 14–16 minutes until tender and drain. Mix yoghurt and dried herbs and toss through the warm potatoes just before serving.
2. Coat chicken in cajun seasoning and part of the measured oil. Cook in batches until thoroughly cooked, then coat with BBQ sauce and keep hot.
3. Add remaining measured oil, cabbage, carrot and celery to the chicken pan with a splash of water. Toss 5–7 minutes until tender and wilted; stir through vinegar and remaining pan sauce.
4. Plate chicken and warm vegetables together with dressed potatoes. Cool leftovers promptly, refrigerate and reheat chicken/vegetables until piping hot; keep the yoghurt dressing separate for reheating if preferred.

Notes

- The potato component remains part of the dish. Its cold raw accompaniment becomes warm vegetables cooked in the chicken pan sauce. Plain Anchor Protein Plus yoghurt replaces mayo; no sour cream or fresh herbs. - Macro estimates per serve include all served carbohydrates, dairy/cheese and measured cooking oil. Whole cooked vegetables: at least 175g/serve excluding potatoes and canned tomato. Brands vary; garlic, spices and small garnishes are approximate. - Listed proteins are alternatives for the main meat. Retained bacon, eggs and dairy still count. Compare allowed meats by price per gram of protein and recalculate portions/macros for 40–50g protein per serve and at most 20 calories per gram. Use raw meat, no lamb or unrequested steak cuts; adjust cooking time for the cut and cook through.