Chicken Caesar Salad with Roast Pumpkin

Chicken Caesar Salad with Roast Pumpkin

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 6, 2019.
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Ingredients

PUMPKIN

  • 1 pack diced pumpkin

EGGS

  • 4 eggs

SALAD

  • 1 tomato, diced 1cm
  • 1 cos lettuce, cut into bite-sized pieces
  • ¼ red onion, thinly sliced *
  • 1 pack Caesar dressing

CHICKEN

  • 1 pack lean chicken breast
  • 1 pack chicken seasoning
  • 1-2 tsp mustard ^
  • ½ pack green beans, sliced 2cm *
  • ¼ cup water ^

TO SERVE

  • 2 Tbsp feta cheese *

Steps

  1. Preheat oven to 220ºC. Bring a pot of hot water to the boil. Preheat BBQ grill or hot plate to medium (if using).
  2. Serve salad topped with chicken, green beans and eggs. Crumble over feta.
  3. Cook pumpkin. Toss pumpkin on a lined tray with ½ tsp oil. Season and bake for 25 minutes, until tender and golden.
  4. Cook eggs. Cook eggs in pot of boiling water for 7-8 minutes (cook for 12 minutes if you prefer hard boiled). Drain, rinse under cold water until cool. Peel eggs, cut into quarters and season.
  5. Prep salad. Add all salad ingredients to a bowl, toss to combine and season.
  6. Prep & cook chicken. Pat chicken dry and cut in to steaks. Place your hand on top of breast and slice through horizontally.
  7. Heat 1 tsp oil in a fry-pan on low-medium heat. Place chicken, chicken seasoning and mustard into a bowl along with ½ tsp salt and toss to combine.
  8. Add chicken to pan and cook for about 5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered. Reserve pan.
  9. Wipe same pan clean and return to medium heat. Add beans and water to pan and cook for 1-2 minutes, until tender, stirring often. Drain if necessary and season.
  10. Finish salad. Add pumpkin to bowl with salad and toss well to combine. Thinly slice chicken.

Nutritional Information

Energy 1878 kj
449 kcal
Protein 41.7g
Carbohydrate 7.8g
Fat 27.5g