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.


Carol Dorrell
Carol Dorrell

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