Seared Chicken & Roast Veggie Salad
with Creamy Horseradish Sauce & Almonds
We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This roast veggie and chicken salad is truly the stuff of greatness, especially when you drizzle over the creamy garlic sauce and sprinkle over the flaked almonds. It's got flavour aplenty!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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.
Ingredients
1
beetroot
1
brown onion
1 packet
Peeled & Chopped Pumpkin
1 sachet
Aussie spice blend
1 packet
chicken breast
1 packet
spinach & rocket mix
1 packet
Balsamic Vinaigrette Dressing
½ packet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut brown onion into wedges. • Place peeled & chopped pumpkin, beetroot and onion a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 10 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast, tossing to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• To tray with roast veggies, add spinach and rocket mix, balsamic vinaigrette dressing and everything garnish (see ingredients), tossing to combine. Season with salt and pepper.
• In a small bowl, combine horseradish sauce and mayonnaise. Season with pepper. • Slice chicken if preferred. • Divide roast veggie salad between bowls. Top with chicken. Spoon over creamy horseradish sauce. Sprinkle over flaked almonds. Enjoy!