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Chicken, snow pea and roast pumpkin salad
Chicken, snow pea and roast pumpkin salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Nutrient-rich salad featuring roasted pumpkin, toasted sesame seeds, and a light balsamic dressing.
Ingredients:
  • 1.25L (5 cups) cold water
  • 1 brown onion, peeled, halved
  • 2 sprigs fresh continental parsley
  • 6 black peppercorns
  • Pinch of salt
  • 2 (200g each) single chicken breast fillets
  • 750g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • Olive oil spray
  • 6.00 gm sesame seeds
  • 200g snow peas, trimmed, halved diagonally
  • 100g baby spinach leaves
  • Balsamic vinegar, to serve
Instructions:
  • In a saucepan, combine water, onion, parsley, peppercorns, and salt. Bring to a boil over medium heat. Add chicken, cover, and let it poach off the heat for 30 minutes. Remove the chicken with a slotted spoon, let it cool briefly, and discard the poaching liquid.
  • Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spread pumpkin on tray, spray with olive oil, season with pepper. Roast for 30 minutes, turning halfway, until golden brown.
  • Toast sesame seeds in a small frying pan over medium heat, stirring occasionally, for 4-5 minutes until golden brown and fragrant.
  • Bring a medium saucepan of water to a boil. Cook snow peas for 1-2 minutes until vibrant green and slightly crisp. Refresh in cold water and drain.
  • Shred the chicken by hand, then mix it with pumpkin, snow peas, and spinach in a large bowl. Portion the mixture onto serving plates evenly. Drizzle balsamic vinegar on top and finish with a sprinkle of toasted sesame seeds. Serve promptly.

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