Roast Chicken, Pumpkin & Goat Cheese Salad
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Roast Chicken, Pumpkin & Goat Cheese Salad

Roast Chicken, Pumpkin & Goat Cheese Salad

with Ranch Dressing & Garlic-Herb Croutons

The key to a stellar salad is the right combination of colours, flavours and textures. Brimming with golden roasted pumpkin, homemade herby croutons, earthy beetroot and creamy, tangy goat cheese, this hearty chicken salad delivers just that.

Tags:
Over 30g protein
Allergens:
Gluten
•Soy
•Wheat
•Milk
•Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Pumpkin

1

Red Onion

1

Beetroot

1

Zucchini

1 sachet

Garlic & Herb Seasoning

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 packet

Mixed Salad Leaves

1 packet

Marinated Goat Cheese

(Contains Milk;)

1 packet

Ranch Dressing

(Contains Egg, Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

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Nutritional Values

Energy (kJ)3505 kJ
Calories838 kcal
Fat22.3 g
of which saturates6.2 g
Carbohydrate94.6 g
of which sugars33.2 g
Dietary Fibre16.7 g
Protein62.1 g
Sodium1477 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Cut red onion into thick wedges. • Cut beetroot into small cubes. • Cut zucchini into bite-sized chunks.

TIP: Peel the pumpkin skin, if preferred.

2
2

• Place pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper and half the garlic & herb seasoning. • Place onion, beetroot and zucchini on a second lined oven tray with a drizzle of olive oil, then season. Toss veggies to coat, then spread out in a single layer. • Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

3
3

• Cut or tear the bake-at-home ciabatta into small chunks. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the bake-at-home ciabatta, a good drizzle of olive oil and the remaining garlic & herb seasoning. Toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

4
4

• When the veggies have 10 minutes remaining, spread the croutons over a third lined oven tray. • Bake until golden and crispy, 5-7 minutes.

TIP: If there's enough room, place the croutons on the same oven tray as the onion, beetroot and zucchini for less washing up!

5
5

• In a large bowl, combine a drizzle of olive oil and balsamic vinegar with a pinch of salt and pepper. • Add mixed salad leaves, roasted veggies and croutons. Gently toss to combine.

6
6

• Drain marinated goat cheese. • Divide the roast pumpkin salad between bowls. Top with chicken. • Crumble over goat cheese. Serve drizzled with ranch dressing. Enjoy!