Miso-Glazed Pumpkin, Chicken & Crunchy Rainbow Salad
with Creamy Dressing & Pickled Ginger
This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin and chicken. You can thank us later!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Tenderloins
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Cucumber
1 packet
Slaw Mix
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Gluten, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Lemon
1 packet
Miso Paste
(Contains: Gluten, Wheat, Soy;)
1 packet
Mixed Salad Leaves
1 packet
Pickled Ginger
1
Pumpkin
1
Red Radish
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, thinly slice red radish and cucumber into rounds. Slice lemon into wedges. • When pumpkin has 10 minutes remaining, place chicken tenderloins on a second lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine garlic aioli, Japanese style dressing, the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste.
• Divide crunchy rainbow salad between bowls. Top with miso glazed roast pumpkin and chicken. • Sprinkle with a pinch of everything garnish. Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!
