HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreole Chicken & Roast Pumpkin Salad
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!

Tags:Low Calorie
Allergens:SulphitesTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled & chopped pumpkin

1 clove


1 packet

chicken breast

1 sachet

Creole spice blend

1 tin


1 bunch


½ unit


½ packet

Dijon mustard


1 packet

flaked almonds

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

½ packet


1 bag

mixed salad leaves

1 block

feta cheese


Not included in your delivery

olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2160 kJ
Fat16.9 g
of which saturates5.4 g
Carbohydrate38.5 g
of which sugars19.3 g
Dietary Fibre0 g
Protein46.9 g
Cholesterol0 mg
Sodium1030 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


Drain the sweetcorn. Finely chop the coriander. Slice the lemon 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. Set aside.

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


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".


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 (see ingredients list) to the charred corn and mustard dressing. Toss to combine.


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