Garlicky Chicken & Roast Veggie Salad

Name: Garlicky Chicken & Roast Veggie Salad with Caesar-Style Dressing & Walnuts
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 2 potato; 1 packet walnuts; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 packet Creamy Salad Dressing; 1 packet mayonnaise; 1 drizzle white wine vinegar; 1 bag Mixed Salad Leaves; 1 cucumber; 1 packet Grated Parmesan Cheese

with Caesar-Style Dressing & Walnuts

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Here’s a riddle for you, what do chicken, garlic, veggies, a creamy dressing and a smattering of walnuts all have in common? If you haven’t guessed it then here’s the answer, they all go together perfectly in a bowl and tossed into a roast veggie salad, dressed in a caesar-style sauce with herby garlic chicken.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 30g carbs

•Climate Superstar

•Kid Friendly

Allergens:

Tree Nuts

•Eggs

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

potato

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

Creamy Salad Dressing

(Contains: Eggs, Milk; May be present: Gluten, Sesame, Soy, Fish, Tree Nuts. )

1 packet

mayonnaise

(Contains: Eggs; May be present: Sesame, Soy, Fish, Wheat, Cashew, Almond. )

1 bag

Mixed Salad Leaves

cucumber

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2469 kJ

Fat32.4 g

of which saturates7.3 g

Carbohydrate30.2 g

of which sugars12.7 g

Dietary Fibre6.1 g

Protein43.7 g

Sodium952 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks.

• Place carrot and potato on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add walnuts to one side of the tray and roast until toasted.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, roughly chop cucumber. Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning, chicken and a drizzle of olive oil. • In a small bowl, combine creamy salad dressing and mayonnaise. Season to taste and set aside.

Little cooks: Take charge by combining the sauces!

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• In a second medium bowl, combine mixed salad leaves, cucumber, grated Parmesan cheese, roasted veggies and a drizzle of white wine vinegar and olive oil. Season to taste.

Little cooks: Take the lead by combining the ingredients for the salad!

• Divide roast veggie salad between bowls. Top with garlicky chicken. • Drizzle with Caesar-style dressing and sprinkle over toasted walnuts to serve. Enjoy!