One-Tray Chicken & Pumpkin Salad
with Japanese Dressing
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
1 packet
Deluxe Salad Mix
330 g
Chicken Thigh
400 g
Slow-Cooked Pork Belly
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Peeled & Chopped Pumpkin
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Mixed Salad Leaves
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Cut carrot and pumpkin into bite-sized chunks. • Place carrot and pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle with Asian BBQ seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• In a medium bowl, combine chicken thigh, a drizzle of olive oil and a generous pinch of salt and pepper. • Transfer chicken to lined oven tray and bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when its no longer pink inside.
• When chicken is done, in a large bowl, combine deluxe salad mix, mixed salad leaves, roast veggies, a drizzle of vinegar and Japanese style dressing.
• Slice chicken thigh. • Divide pumpkin salad between bowls. Top with roast chicken to serve. Enjoy!
