• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. Allow to cool slightly, then add dill & parsley mayonnaise. Toss to combine. Season to taste and set aside.

• Meanwhile, combine Louisiana spice blend and a drizzle of olive oil in a medium bowl. Add chicken thigh and toss 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, 14-16 minutes. • Remove pan from heat, then add BBQ sauce and turn chicken to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste

• Divide creamy potato salad, celery slaw and BBQ chicken between plates. • Spoon over any remaining BBQ sauce from the pan. Enjoy!