HelloFresh
topBanner
Thai-Style Chicken & Roast Pumpkin Salad

Thai-Style Chicken & Roast Pumpkin Salad

with Ginger Dressing & Peanuts

Read more

Make way for this hearty main meal salad in your dinner rotation. With mildly spiced chicken and a fragrant ginger dressing, this plate of bountiful greens and pumpkin will change the way you look at veggies!

Allergens:MilkGlutenSoyPeanuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 bunch

broccolini

1 packet

peeled & chopped pumpkin

1 knob

ginger

1 clove

garlic

½ unit

lemon

1 unit

pear

1 bunch

coriander

1 packet

chicken thighs

1 sachet

Thai seven spice blend

(ContainsMilk)

1 bag

mixed salad leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

1 tsp

rice wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2330 kJ
Fat23.4 g
of which saturates4.6 g
Carbohydrate41.5 g
of which sugars26 g
Protein44 g
Sodium854 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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

TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Allow the veggies to cool slightly before adding to the salad.

2

While the veggies are roasting, finely grate the ginger and garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Thinly slice the pear. Roughly chop the coriander. In a large bowl, combine the ginger, garlic and lemon zest. Set aside. In a medium bowl, combine the Thai seven spice blend, the salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.

3

Heat a large frying pan over a high heat with olive oil (1 tbs for 2 people / 2 tbs for 4 people). Heat for 1 minute, or until "just smoking", then carefully pour the oil over the ginger-garlic mixture in the large bowl. Add the soy sauce, brown sugar, a generous squeeze of lemon juice and the rice wine vinegar to the bowl. Mix well to combine.

TIP: The hot oil will bubble up and ‘cook’ the ginger and garlic.

4

Return the frying pan to a medium-high heat. Add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Remove the pan from the heat.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

5

When the roasted veggies have cooled slightly, add the pear, roasted veggies and mixed salad leaves to the bowl with the ginger dressing and toss well to coat.

6

Thickly slice the chicken. Divide the roast pumpkin salad between plates and top with the Thai-style chicken. Spoon over any resting juices from the chicken. Sprinkle with the crushed peanuts and coriander. Serve with any remaining lemon wedges.