Sweet & Smoky Chicken with BBQ Sauce
plus Creamy Potato Salad
When Sweet swiped right on Smoky, they didn’t quite know just how perfect the match would be. They met up for a BBQ (a very intimate affair!) featuring classic dishes they instantly bonded over—and devoured. The rest is a historic pairing that’s on your table in 30 minutes: sweet and smoky chicken drizzled with BBQ sauce and a hearty potato salad tossed in a creamy mustard dressing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Scallions
10 ounce
Chicken Breasts
1 unit
Sweet and Smoky BBQ Seasoning
1 unit
Sour Cream
(Contains: Milk)
2 unit
Dijon Mustard
1 unit
Fry Seasoning
4 unit
BBQ Sauce
Not included in your delivery
Salt
Pepper
Cooking Oil
Mayonnaise
(Contains: Eggs)
Ketchup
Nutrition Values
Cooking Steps
Wash and dry produce. Dice potatoes into 1-inch pieces. Trim and thinly slice scallions.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 8-10 minutes. Drain and rinse under cold water until potatoes are slightly cooled, 30 seconds. Set aside.
Pat chicken dry with paper towels; season all over with half the Sweet and Smoky BBQ Seasoning (all for 4 servings), salt, and pepper. Heat 2 TBSP oil (4 TBSP for 4) in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (If chicken starts to brown too quickly, lower that heat!) Turn off heat; transfer chicken to a cutting board.
In a large bowl, whisk together sour cream, half the Fry Seasoning, one packet of mustard, 3 TBSP mayonnaise, 3⁄4 tsp salt, and pepper until combined (use all the Fry Seasoning, two packets of mustard, 6 TBSP mayonnaise, and 1 1⁄2 tsp salt for 4 servings); set aside. In a medium bowl, whisk together BBQ sauce, half the remaining packet of mustard (whole packet for 4), and 1 TBSP ketchup (2 TBSP for 4) until combined; set aside.
Add cooled potatoes to bowl with creamy mustard dressing; toss to combine. Stir in scallions. Taste and season with more salt and pepper if desired.
Once cool enough to handle, thinly slice chicken crosswise. Divide chicken and potato salad between plates. Spoon BBQ sauce mixture over chicken.
Chicken is fully cooked when internal temperature reaches 165°.
