Warm chicken salad with mustard dressing
- 19.10.2020
- 2 322
Serve up a colourful, healthy meal with this warm chicken, pumpkin and broccoli salad drizzled with mustard dressing.
Recipe «Warm chicken salad with mustard dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 600g Kent pumpkin, seeded, cut into 3cm pieces, 400g broccoli, cut into florets, 1/4 cup extra virgin olive oil, 1 tbsp thyme leaves, 4 Coles RSPCA Approved Chicken Breast Fillets , 2 cloves garlic, crushed, 200g brown mushrooms, halved, 1/2 mini red cabbage, shredded , 2 tbsp walnuts, chopped, toasted, 2 tbsp red wine vinegar, 1 tbsp wholegrain mustard, 1 tsp brown sugar, Extra thyme sprigs, to serve.
Ingredients:
- 600g Kent pumpkin, seeded, cut into 3cm pieces
- 400g broccoli, cut into florets
- 1/4 cup extra virgin olive oil
- 1 tbsp thyme leaves
- 4 Coles RSPCA Approved Chicken Breast Fillets
- 2 cloves garlic, crushed
- 200g brown mushrooms, halved
- 1/2 mini red cabbage, shredded
- 2 tbsp walnuts, chopped, toasted
- 2 tbsp red wine vinegar
- 1 tbsp wholegrain mustard
- 1 tsp brown sugar
- Extra thyme sprigs, to serve
Instructions
- Preheat oven to 200C. Line a large baking tray with baking paper.
- Combine pumpkin, broccoli, 1 tbsp of oil and half the thyme leaves on the lined tray. Season. Bake for 25 mins or until pumpkin is tender and broccoli is browned.
- Meanwhile, combine chicken, garlic, remaining thyme leaves and 1 tbsp of the remaining oil in a bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
- Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.
- Combine cabbage, pumpkin, broccoli, mushroom and walnuts in a large bowl. Transfer to a large serving platter. Top with chicken. Combine remaining oil, vinegar, mustard and sugar in a small jug. Season. Drizzle dressing over salad. Sprinkle with thyme sprigs to serve.