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BBQ chicken breast served with potato salad
Grilled chicken breast with BBQ sauce and creamy potato salad

BBQ chicken breast with potato salad

Author: Flavelo
Recipes Main Courses Quick Meals
The meeting of warm, spicy meat and cool, creamy salad is a play of textures and temperatures. The potato salad here isn't the heavy mayonnaise version, but a lighter sour cream and mustard version, balancing the BBQ sauce's sweetness with acidity. Perfect summer lunch where the salad can be made ahead, allowing flavours to mature.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan for potatoes
  • Frying pan or griddle pan
  • Large mixing bowl
  • Potato peeler

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Peel the potatoes, cut into 2x2 cm cubes, and boil in salted water until tender (approx. 15 mins). Drain and let cool.

Tip: Don't overcook! If a fork goes in easily but it doesn't fall apart, remove immediately.
2 ✓

Slice the chicken breast, season with salt and pepper, and coat thoroughly with BBQ sauce. Let stand for 10 minutes.

Tip: Marinade helps loosen fibres and adds flavour.
3 ✓

Meanwhile, finely chop the red onion and dice the cucumber. Mix the sour cream, mustard, olive oil, salt, pepper, and chopped parsley in a large bowl.

Tip: Mustard emulsifies the dressing (holding oil and sour cream together), making it creamier.
4 ✓

Toss the lukewarm potatoes, onion, and cucumber in the dressing. Place in the fridge.

Tip: Cooling makes potato starch 'resistant', which benefits the texture.
5 ✓

Heat a little oil in a pan and fry the marinated chicken breasts for 4-5 minutes per side over medium heat.

Tip: Due to sugar content in BBQ sauce, it burns easily, so avoid high heat.
6 ✓

Serve the hot, sticky chicken with the cold salad.

Recipe FAQ

What potatoes should I use?
Waxy potatoes (Type A or B) are best for salad as they hold their shape when cubed.
When should I mix the salad?
It's best if the potatoes are still lukewarm when you pour over the dressing, as the starch absorbs flavours better then.

Ingredients

  • 500 g Chicken breast fillets
  • 150 ml BBQ sauce
  • 600 g Potatoes (waxy / salad potatoes)
  • 1 pc Red onion
  • 100 g Cucumber
  • 200 ml Sour cream (20%)
  • 1 tbsp Mustard
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 10 g Fresh parsley