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American Recipes
Creole Chicken & Pumpkin Salad

Creole Chicken & Pumpkin Salad

with Creamy Fetta & Toasted Almonds

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3.5 / 4 Ratingout of 813 ratings
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Say hello to your newest friend with flavour: our Creole spice blend! We've created 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, sweet currants and crisp greens you get a bowl of goodness!

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

1 packet

peeled & chopped pumpkin

1 clove

garlic

1 packet

chicken breast

1 sachet

Creole spice blend

(May be presentGluten)

1 punnet

cherry tomatoes

1 bunch

mint

1 unit

lemon

½ tub

Dijon mustard

(ContainsSulphites)

1 packet

flaked almonds

(ContainsTree Nuts)

1 packet

currants

1 bag

mixed salad leaves

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1940 kJ
Fat19 g
of which saturates7.4 g
Carbohydrate21.9 g
of which sugars17.4 g
Protein47.6 g
Sodium1050 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Bowl
Chopping board
Knife
Large Bowl
Medium Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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ROAST THE PUMPKIN
ROAST THE PUMPKIN
1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat then spread in a single layer and roast for 20-25 minutes, or until tender.

Add flavour to the chicken
Add flavour to the chicken
2

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. Set aside.

MAKE THE DRESSING
MAKE THE DRESSING
3

Slice the cherry tomatoes in half. Finely chop the mint. In a large bowl, combine a good squeeze of lemon juice, Dijon mustard (see ingredients list) and a drizzle of olive oil. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste.

Toast the almonds
Toast the almonds
4

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

Cook the chicken
Cook the chicken
5

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, mixed salad leaves and currants to the dressing and toss to combine.

Serve up
Serve up
6

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