HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Chicken & Warm Roast Cauliflower Salad
Seared Chicken & Warm Roast Cauliflower Salad

Seared Chicken & Warm Roast Cauliflower Salad

with Indian Coconut Dressing

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We've stepped up every element of this sublime salad, from roasted veggies with a pop of brown mustard seeds to tangy pickled onion and a lip-smackingly good coconut dressing, infused with mild Indian spices.

Allergens:Tree Nuts

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 portion




1 clove



red onion

1 packet

chicken breast

1 sachet

Mumbai spice blend

1 sachet

mild North Indian spice blend

1 tin

coconut milk

1 packet

roasted almonds

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

1 bag

mixed salad leaves

Not included in your delivery

Olive Oil

¼ cup

vinegar (rice wine or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3146 kJ
Fat35.4 g
of which saturates13.7 g
Carbohydrate59.1 g
of which sugars18.4 g
Protein44.4 g
Sodium868 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Cut the carrot into 1cm half-moons. Finely chop the garlic. Thinly slice the red onion (see ingredients). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.


Place the potato, cauliflower, carrot, Mumbai spice blend and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.


While the veggies are roasting, combine the vinegar and a good pinch of sugar and salt in a small bowl. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to combine and set aside until serving.


When the veggies have 10 minutes cook time remaining, combine 1/2 the Mild North Indian spice blend and a drizzle of olive oil in a medium bowl. Add the chicken, then season with pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and remaining mild North Indian spice blend until fragrant,1 minute. Add the coconut milk, then season with salt and pepper and stir to combine. Cook until slightly thickened, 2-3 minutes. Stir through any chicken resting juices. While the sauce is cooking, roughly chop the roasted almonds.


Add the mixed salad leaves to the roasted veggies and toss to combine. Slice the seared chicken. Drain the pickled onion. Divide the roasted veggies between plates. Top with the chicken and drizzle over the Indian coconut dressing. Serve with the pickled onion and garnish with the almonds.