PUMPKIN & CHICKEN SALAD

PREP TIME: 10 mins

COOK TIME: 30 mins

TOTAL TIME: 40 mins

COURSE: Dinner, Lunch, Salad

CUISINE: Australian SERVINGS: 1

CALORIES: 506.2 kcal



INGREDIENTS:

  • 1 cup cauliflower cut into florets

  • 1.25 cup pumpkin cut into cubes

  • 1/2 tablespoon extra-virgin olive oil

  • salt & pepper to taste

  • 150 g chicken breast sliced

  • 1/2 cup red cabbage thinly sliced

  • 1 cup mixed salad

INGREDIENTS FOR DRESSING

  • 1 teaspoon wholegrain mustard

  • 1/2 tablespoon extra-virgin olive oil

  • 1/2 lemon juiced

  • salt & pepper to taste


INSTRUCTIONS:

  1. Preheat the oven to 180 degrees Celsius, on a fan-forced setting.

  2. Line a tray with baking paper and add the cauliflower and pumpkin. Drizzle over the olive oil and season with salt and pepper before placing in the preheated oven to cook for 15 minutes.

  3. After this time, add the chicken to the tray and return to the oven for 10-15 minutes, until the chicken is cooked through.

  4. In the meantime, add the red cabbage and mixed salad to a bowl.

  5. Prepare the dressing by combining the mustard, lemon juice, olive oil, salt and pepper.

  6. Once the veggies and chicken are cooked, add them to the bowl with the salad.

  7. Drizzle over the dressing to serve.


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