Chicken, Pumpkin & Beetroot Salad with Walnuts & Hollandaise

Chicken, Pumpkin & Beetroot Salad with Walnuts & Hollandaise

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 10, 2019.
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Ingredients

Veggies

  • 1 pack pumpkin wedges
  • 1 pack beetroot, cut into wedges
  • 1 pack chopped walnuts
  • 1/2 pack baby spinach

Chicken

  • 1 pack chicken breasts, cut into steaks
  • 1 pack chicken spices

To Serve

  • 1 pack hollandaise sauce

Steps

  1. Preheat oven to 220°C. Preheat BBQ to medium high heat (if using). Prep & roast veggies. Toss pumpkin, beetroot and a drizzle of oil on a lined tray and season. Roast for 25 minutes, until tender. Add walnuts to tray and roast a further 5 minutes, until golden.
  2. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season and toss with chicken spices and a drizzle of oil.
  3. Cook chicken. When veggies have 15 minutes remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively cook chicken on BBQ.
  4. To finish. When roast veggies have cooled slightly, add spinach and a drizzle of balsamic vinegar to tray and toss to combine. Slice chicken and toss in any resting juices.
  5. Serve salad topped with chicken and a dollop of Hollandaise sauce.

Nutritional Information

Energy 2548 kj
609 kcal
Protein 39.9g
Carbohydrate 21.7g
Fat 39.4g