HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Chicken & Roast Pumpkin Salad
Thai-Style Chicken & Roast Pumpkin Salad

Thai-Style Chicken & Roast Pumpkin Salad

with Ginger Dressing & Peanuts

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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!


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 bunch


1 packet

peeled & chopped pumpkin

1 knob


1 clove


½ unit


1 unit


1 bunch


1 packet

chicken thigh

1 sachet

Thai seven spice blend


1 bag

mixed salad leaves

1 packet

crushed peanuts


Not included in your delivery

olive oil

¼ tsp


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)0 kJ
Energy (kJ)2330 kJ
Fat23.4 g
of which saturates4.6 g
Carbohydrate41.5 g
of which sugars26 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium854 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.