Balsamic chicken pumpkin salad

Preparation Time : 40 Minutes
Cooking Time : 60 Minutes
Serves : 4-6
Difficulty : Moderate

Balsamic chicken and pumpkin salad 1000x600


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


  1. Preheat oven to 200°C.
  2. 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.
  3. 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.
  4. Heat a frying pan on high and cook marinated chicken breast slices until tender (4-6 minutes).
  5. 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.

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