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Balsamic chicken and pumpkin salad
Balsamic chicken and pumpkin salad
25 mins
+ 20 mins
Serves 6
Ingredients
- 3 Skinless Boneless Chicken Breast
- 3/4 cup Edmonds Deli Style Balsamic Dressing
- 1/2 Butternut butternut Pumpkin, peeled and cut into 2 cm cubes
- 100 g Rocket Leaves
- 1 punnet Cherry Tomatoes
- 200 g Tinned Cannellini Beans, drained and rinsed
- 100 g Green Beans, trimmed, blanched and refreshed under cold water
- 1/4 small Red Onion, sliced
Method
1. Preheat oven to 200°C.
2. Pour Balsamic dressing into a small bowl and add sliced chicken. Season with salt and pepper.
3. Toss the pumpkin pieces into olive oil, season and spread on a baking tray. Roast for 15-20 minutes until tender and golden brown. Remove and set aside to cool.
4. Heat a frying pan on high and cook marinated chicken breast slices until tender (4-6 minutes).
5. Toss rocket leaves, tomatoes, cannellini beans, green beans, onion and roast pumpkin with some extra Balsamic and Roasted Garlic dressing and check seasoning. Add chicken breast slices and serve.
This recipe was sent in by
Edmonds
