• Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil over high heat. Cook until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan and allow to cool slightly.

• While the potato is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. • Remove pan from heat, then add BBQ sauce, turning chicken to coat.

• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and baby spinach leaves. Add a drizzle of the white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste.

• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with herby potato salad and spinach-celery slaw. Enjoy!