Balsamic Chicken & Pumpkin Salad

​A mixture of pumpkin, beans and chicken marinated in our Edmonds Deli Style Balsamic & Roasted Garlic dressing, this salad is a complete meal for the family. 

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Prep Time: 35 Mins Servings: 4-6
  • 3 skinless chicken breasts, sliced

    ¼ cup Edmonds Deli Style 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 bowl and add sliced chicken. Season with salt and pepper.

  • 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. Toss rocket leaves, tomatoes, cannellini beans, green beans, onion and roast pumpkin with some extra Balsamic and Roasted Garlic dressing and check seasoning. Add chicken breast slices and serve.

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Carol Dorrell
Carol Dorrell
Waikato

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