Sticky Chicken & Roast Veggie Salad
with Creamy Pesto Dressing & Almonds
A little salty and squeaky, with a touch of tang, we're big chicken fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy pesto dressing and top with crunchy almonds for the best balance of flavours and textures. Don't forget the herb garnish, it really makes everything sing!
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
Ingredients
1
Carrot
2
Potato
1
White Turnip
1
Chicken Breast
1
Mixed Salad Leaves
1
Creamy pesto dressing
(Contains Soy; )
1
Parsley
1
Courgette
1
Slivered Almonds
(Contains Almond; )
1
classic roast seasoning
Not included in your delivery
olive oil
1
honey
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato, white turnip and courgette into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays!
• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm-thick slices. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning halloumi to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes cook time remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat.
TIP: Chicken is cooked when it's no longer pink inside.
• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Season with salt and pepper.
• Roughly chop parsley. • Divide creamy roast veggie salad between bowls. Top with honey halloumi, parsley and toasted almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Roughly chop parsley. • Divide creamy roast veggie salad between bowls. Top with honey chicken, parsley and roasted almonds to serve. Enjoy!