Aussie Chicken & Roast Veggie Salad
with Dill-Parsley Mayo
- Eggs
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
The key to making a killer salad? Having a mixture of flavours and textures, and plenty of hearty ingredients to ensure you feel satisfied. This one ticks all those boxes, delivering a nutritionally balanced meal that's also delicious. This recipe is under 650kcal per serving
Ingredients
1
carrot
1
capsicum
1
sweet potato
1
beetroot
½
lemon
1 packet
chicken breast
1 bag
spinach & rocket mix
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and capsicum into large chunks. Cut the sweet potato and beetroot into small cubes. Spread the prepped veggies over two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. Set aside to cool slightly.
While the veggies are roasting, slice the lemon into wedges.
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add the chicken steaks, turning to coat.
When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). Set aside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
Add the spinach & rocket mix to the slightly cooled roast veggie tray. Gently toss to combine.
Slice the Aussie chicken. Divide the roast veggie salad between plates. Top with the chicken. Drizzle over some of the dill parsley mayonnaise. Garnish with the pepitas. Serve with the lemon wedges and remaining mayo.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Aussie spice blend on the chicken, while the dill-parsley mayo was a standout, tying the dish together beautifully.
- Ease of prep: Customers found this meal quick and simple to prepare, with roasted veggies being a favourite component.
- Suggestions: Some recommend toasting the pepitas and being careful with oil quantities when roasting vegetables for best results.
- Leftovers: The dish made for easy and enjoyable leftovers, with some finding it refreshing when served cold.
- Portions: Several noted it was surprisingly filling for a salad, providing a satisfying meal despite being under 650 calories.
