Balsamic chicken and pumpkin salad

Cooking Salads Balsamic chicken and pumpkin salad

Try this gourmet salad of pumpkin and chicken with a light and tasty dressing.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Cut 3 shallow slits into each chicken breast.
  2. Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook chicken for 2 to 3 minutes each side or until browned. Add 2 tablespoons vinegar. Cook, turning, for 1 minute or until chicken is coated. Place chicken and pumpkin on prepared tray. Season with salt and pepper. Bake for 20 minutes or until chicken is cooked through and pumpkin tender. Thinly slice chicken.
  3. Meanwhile, place rocket, tomato, beans and onion in a bowl. Season with salt and pepper. Toss to combine. Divide rocket mixture between dishes. Top with pumpkin and chicken. Drizzle with remaining oil and vinegar. Serve.

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2 chicken breast fillets, trimmed
1 1/2 tbsp olive oil
1/4 cup 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

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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