Asian BBQ Chicken & Roast Pumpkin Slaw
with Crunchy Noodles & Japanese Dressing
- Eggs
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Deluxe Salad Mix
1 packet
Garlic Aioli
(Contains: Eggs;)
330 g
Chicken Thigh
1
Pumpkin
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1
Long Chilli
1
Cucumber
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Red Radish
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Sprinkle with half the Asian BBQ seasoning and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes. • In a medium bowl, combine chicken, the remaining Asian BBQ spice blend and a drizzle of olive oil. Transfer to a second lined oven tray and bake until cooked through (when no longer pink inside), 14-16 minutes.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, thinly slice cucumber into rounds. • Thinly slice red radish and long chilli (if using)
• Just before serving, in a large bowl, combine deluxe salad mix, mixed salad leaves, cucumber, red radish, garlic aioli and Japanese style dressing. Season.
• Divide slaw between bowls. • Top with Asian BBQ roast pumpkin, chicken, crunchy fried noodles and chilli to serve. Enjoy!
