Summer is on its way so its time to start to create fresh, light meals ready for those balmy nights! Chicken and roast pumpkin salad hits the nail on the head in terms of flavour and variety and its quick and easy to whip up!
Ingredients:
- Chicken Breast
- 1/4 pumpkin, chopped
- 1/2 punet cherry tomatoes, chopped in halves
- 1/2 cucumber, chopped
- Organic Gourmet Lettuce, washed and chopped
- 1/2 avocado
- Balsamic Vinegar
- Olive Oil
- Mixed herbs
- pumpkin, sesame and flaxseeds
Directions:
1) Glaze the chicken with herbs and place in an oiled baking tray, cover with aluminium foil and bake for 20 minutes in the oven at around 180C, remove the foil and bake for a further 15+ minutes (depending on thickness).
2) Place the chopped pumpkin in an oiled baking tray and bake in the oven at 180C for 20 minutes. When cooked let it stand to cool.
3) Prepare the salad; toss the mixed lettuce, tomatoes and cucumber in a bowl.
4) Dress the salad with balsamic vinegar and olive oil, add the avocado and mixed seeds as pleased.
5) Add the cooled chicken and pumpkin and Voila, your summer ready bright, fresh and colourful salad!
Perfect when served with some coconut water or a beautiful glass of red wine.
Enjoy! xx
Chicken and Pumpkin Salad
Kelissa Brockett 