Balsamic Chicken Pumpkin Salad
Ingredients
- 3 skinless chicken breasts, sliced
- ¼ cup Praise Balsamic Dressing
- ½ butternut pumpkin, peeled and cut into 2 cm cubes
- 100g rocket leaves
- 1 punnet cherry tomatoes, halved
- 200g tinned cannellini beans, drained and rinsed
- 100g green beans, trimmed, blanched and refreshed under cold water
- ¼ small red onion, sliced
How to make it
- Pour balsamic dressing into a small bowl and add sliced chicken breasts. Season with salt and pepper and marinate in the fridge for at least 30 minutes.
- Toss the pumpkin pieces into olive oil, season and spread on a baking tray. Roast for 15-20 minutes until tender and golden brown. Remove and set aside to cool.
- Heat a frying pan on high and cook marinated chicken breast slices until tender (4-6 minutes).
- In a clean, large bowl toss the rocket leaves, tomatoes, cannellini beans, green beans, onion and roast pumpkin with some extra balsamic dressing and check seasoning. Add chicken breast slices and serve.
