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.
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.