Aussie-Spiced Chicken & Roast Veggie Salad

Name: Aussie-Spiced Chicken & Roast Veggie Salad with Creamy Garlic Sauce & Almonds
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 330 g Chicken Breast; 1 packet Peeled & Chopped Pumpkin; 1 Brown Onion; 1 sachet Aussie Spice Blend; 1 packet Garlic Sauce; 1 packet Flaked Almonds; 1 packet Balsamic Vinaigrette Dressing; 1 Beetroot; 1 packet Spinach & Rocket Mix; 1 sachet Everything Garnish

with Creamy Garlic Sauce & Almonds

4.5(8)

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

475 kcal

Protein

:

45.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Under 30g carbs

Under 40g carbs

We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This roast veggie and chicken salad is truly the stuff of greatness, especially when you drizzle over the creamy garlic sauce and sprinkle over the flaked almonds. it's got flavour aplenty! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Peeled & Chopped Pumpkin

1

Brown Onion

1 sachet

Aussie Spice Blend

1 packet

Garlic Sauce

1 packet

Flaked Almonds

1 packet

Balsamic Vinaigrette Dressing

1

Beetroot

1 packet

Spinach & Rocket Mix

1 sachet

Everything Garnish

Nutritional Values

Calories475 kcal

Energy (kJ)1990 kJ

Fat20.8 g

of which saturates2.7 g

Carbohydrate25.8 g

of which sugars19.4 g

Dietary Fibre9.7 g

Protein45.7 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut brown onion into wedges. • Place peeled & chopped pumpkin, beetroot and onion a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• When veggies have 10 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast, tossing to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

3

• To tray with roast veggies, add spinach and rocket mix, balsamic vinaigrette dressing and everything garnish (see ingredients), tossing to combine. Season with salt and pepper.

4

• In a small bowl, combine horseradish sauce and mayonnaise. Season with pepper. • Slice chicken if preferred. • Divide roast veggie salad between bowls. Top with chicken. Spoon over creamy horseradish sauce. Sprinkle over flaked almonds. Enjoy!