Warm chicken salad

Cooking Salads Warm chicken salad

Warm and hearty, this chicken salad is perfect for when the weather starts to get cooler.

Lables: Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 220C. Line a baking tray with baking paper. Place pumpkin onto tray. Spray with oil. Season with salt and pepper. Roast for 20 minutes, turning once, or until tender. Set aside.
  2. Cook beans in a saucepan of boiling water for 2 minutes or until tender. Drain.
  3. Combine oil, vinegar, and salt and pepper in a jar. Shake until combined.
  4. Cut chicken into 8 pieces. Arrange pumpkin, beans, chicken, tomatoes and olives on plates. Drizzle with oil mixture. Sprinkle with parsley. Season. Serve.

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1 roast chicken
800g butternut pumpkin, deseeded, cut into 8cm x 2cm-thick triangles
olive oil cooking spray
175g baby beans, topped
1/4 cup olive oil
1/2 tbsp red wine vinegar
125g semi-dried tomatoes, drained
1/2 cup kalamata olives
1/4 cup flat-leaf parsley, roughly chopped

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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