HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Chicken & Roast Veggie Salad
Asian Chicken & Roast Veggie Salad

Asian Chicken & Roast Veggie Salad

with Sichuan Garlic Mayo

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The magic in this dish is the juicy chicken thigh, perfectly browned and then drizzled with our tasty Sichuan garlic mayo. Add a nourishing roasted salad and crispy shallots in the mix, and you've got an Asian-inspired meal in no time!

Tags:Low Calorie

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

chicken thigh

1 unit

butternut pumpkin

1 portion


1 unit


1 packet



½ tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

1 bag

Asian Mixed Leaves

1 packet

crispy shallots

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp


2 tbs

plain flour


2 tsp

vinegar (white wine or rice wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2140 kJ
Fat21.2 g
of which saturates5.8 g
Carbohydrate33.6 g
of which sugars22.4 g
Dietary Fibre0 g
Protein42.7 g
Cholesterol0 mg
Sodium588 mg
The average adult daily energy intake is 8700 kJ
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. In a medium bowl, combine the soy sauce and chicken thigh.


While the chicken is marinating, cut the butternut pumpkin in half to remove the seeds, then cut into 2cm chunks. Chop the cauliflower into small chunks and roughly chop the stalk. Place the pumpkin, cauliflower, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


While the veggies are roasting, roughly chop the tomato. In a small bowl, combine the mayonnaise, Sichuan garlic paste and water. In a medium bowl, combine the plain flour and a pinch of pepper.


When the veggies have 10 minutes cook time remaining, add each chicken thigh to the seasoned flour and toss to coat. Heat a large frying pan to a medium-high heat with a good drizzle of olive oil. Add the chicken to the pan and cook, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


Allow the roasted veggies to cool slightly. In a large bowl, combine the vinegar (white wine or rice wine), a small drizzle of olive oil and a pinch of salt and pepper. Add the Asian mixed leaves, tomato and roasted veggies.


Thickly slice the chicken. Divide the roast veggie salad between bowls and top with the chicken. Drizzle over the Sichuan garlic mayo and sprinkle over the crispy shallots.