Warm chicken salad with mustard dressing

Recipes / Salads

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

  1. Preheat oven to 200C. Line a large baking tray with baking paper.
  2. 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.
  3. 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.
  4. Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.
  5. 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.