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Aussie Chicken Salad

Aussie Chicken Salad

with Roasted Veggies & Pesto Dressing

Recipe Development TeamUpdated on August 27, 2025

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Get up to $230 off

Calories

:

407 kcal

Protein

:

41.5g protein

Preparation Time

:

11 minutes

Difficulty

:

Easy

Allergens:

Eggs
Milk
Walnut
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Pepitas

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Roasted Pumpkin

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)

330 g

Chicken Tenderloins

1 sachet

Aussie Spice Blend

1 packet

Parsley

1 packet

Roast Veggie Mix

Nutritional Values

Calories407 kcal

Energy (kJ)1700 kJ

Fat24.7 g

of which saturates3.5 g

Carbohydrate4.2 g

of which sugars1.2 g

Dietary Fibre4.4 g

Protein41.5 g

Sodium538 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a bowl, combine spice blend and chicken. Drizzle with olive oil and toss • Heat oil in a frying pan over a medium-high heat • Cook chicken until browned and cooked through, 3-4 mins each side

2

• Meanwhile, prick a few holes in pumpkin and roasted veggie containers • Microwave pumpkin until hot and steaming, 3 mins. Repeat with roasted veggies • Chop parsley

3

• In a bowl, add roasted veggies, spinach and parsley. Season and toss • Serve salad topped with chicken and pumpkin • Drizzle with pesto dressing and sprinkle with pepitas

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