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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped 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


1 bag

mixed salad leaves

1 block

fetta cheese


Not included in your delivery

olive oil

¼ tsp


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Bowl
Chopping board
Large Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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

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.


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

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

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

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.