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Balsamic chicken and pumpkin salad
Balsamic chicken and pumpkin salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious pumpkin and chicken salad with flavorful dressing.
Ingredients:
  • 2 chicken breast fillets, trimmed
  • 27.30 gm olive oil
  • 62.50 ml balsamic vinegar
  • 350g butternut pumpkin, peeled, cut into 2cm pieces
  • 100g baby rocket
  • 200g grape tomatoes, halved
  • 1/2 x 400g can butter beans, drained, rinsed
  • 1/2 medium red onion, thinly sliced
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper, then make 3 shallow slits in each chicken breast.
  • 1. In a skillet, heat 2 teaspoons of oil over medium-high heat. Sear chicken on each side for 2 to 3 minutes until golden brown. Pour in 2 tablespoons of vinegar and cook for 1 minute until chicken is glazed. 2. Arrange chicken and pumpkin on a baking sheet. Season with salt and pepper. Roast for 20 minutes until chicken is fully cooked and pumpkin is soft. 3. Slice chicken thinly before serving.
  • Combine rocket, tomato, beans, and onion in a bowl. Season with salt and pepper, toss gently. Divvy up the rocket mixture between dishes. Add pumpkin and chicken on top. Drizzle with the remaining oil and vinegar. Serve and enjoy!

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