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Creole Chicken & Roast Pumpkin Salad

Creole Chicken & Roast Pumpkin Salad

with Creamy Feta & Toasted Almonds

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Say hello to your newest friend with flavour: our Creole spice blend! We've created a secret mix of herbs and spices including paprika, oregano and lemon pepper for this tasty tribute to the famous New Orleans cuisine. Tender pan-fried chicken breast is the perfect vehicle to let this spice mix shine, and when you add roasted pumpkin, sweet currants and crisp greens you get a bowl of goodness!

Allergens:SulphitesTree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

1 clove

garlic

1 packet

chicken breast

1 sachet

Creole spice blend

1 tin

sweetcorn

1 bunch

coriander

½ unit

lemon

½ packet

Dijon mustard

(ContainsSulphites)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

currants

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

mixed salad leaves

1 block

feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2350 kJ
Fat17.6 g
of which saturates5.4 g
Carbohydrate45.7 g
of which sugars21.1 g
Protein48.9 g
Sodium1100 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then spread in a single layer and roast until tender, 20-25 minutes

2

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. In a medium bowl, combine the garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper. Add the chicken and toss to coat. Set aside.

3

Drain the sweetcorn. Finely chop the coriander. Slice the lemon (see ingredients list) into wedges. In a large bowl, combine a good squeeze of lemon juice, the Dijon mustard (see ingredients list) and a drizzle of olive oil. Season with salt and pepper and set aside.

TIP: Add as much or as little lemon juice as you like depending on your taste.

4

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to the bowl with the mustard dressing.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. While the chicken is cooking, add the roasted pumpkin, mixed salad leaves and currants to the bowl with the charred corn and mustard dressing. Toss to combine.

6

Divide the pumpkin salad between bowls and top with the Creole chicken. Crumble over the feta and garnish with the coriander and toasted almonds.