Creole Chicken Toss

Creole Chicken Toss

with Roast Pumpkin & Dried Cranberries

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Say hello to your newest friend with flavour: our Creole spice blend! We've blended a secret mix of herbs and spices including paprika, oregano and lemon pepper for this tasty tribute to the famous New Orleans cuisine. Tender pan-fried chicken breast is the perfect vehicle to let this spice mix shine, and when you add roasted pumpkin, bright Ocean Spray dried cranberries and crisp greens you get a winter bowl of goodness!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SulphitesTree NutsMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet

peeled pumpkin

1 clove


1 packet

chicken breast

1 sachet

Creole spice blend

(May be presentGluten)

1 punnet

cherry tomatoes

1 bunch


1 unit


½ tub

Dijon mustard


1 packet

flaked almonds

(ContainsTree Nuts)

1 packet

dried cranberries

1 bag

mixed salad leaves

1 block

fetta cheese


Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)1850 kJ
Fat16 g
of which saturates5.5 g
Carbohydrate26.5 g
of which sugars21.1 g
Protein45 g
Sodium916 mg
The average adult daily energy intake is 8700 kJ
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Large Bowl
Medium Non-Stick Pan

Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 1cm cubes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time. Transfer to an oven tray lined with baking paper, drizzle with olive oil and add the salt (see ingredients list) and a pinch of pepper. Spread in a single layer and roast for 20-25 minutes, or until tender.


While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. In a medium bowl, combine the chicken breast, garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper.


Cut the cherry tomatoes in half. Finely chop the coriander.

In a large bowl, combine the Dijon mustard (see ingredients list), a drizzle of olive oil and a generous squeeze of lemon juice. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste preference.


Heat a medium frying pan over a medium high heat. Add the flaked almonds and cook, stirring occasionally, for 3-4 minutes or until golden and toasted. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken breast and cook, tossing occasionally, for 4-5 minutes or until browned and cooked through.

Add the roasted pumpkin, cherry tomatoes, dried cranberries and mixed salad leaves to the bowl with the dressing and toss to combine.


Divide the salad between bowls and top with some of the Creole chicken. Crumble over the fetta and garnish with the coriander and flaked almonds.