Chicken and Pumpkin Salad with Toasted Walnuts and feta

Chicken and Pumpkin Salad with Toasted Walnuts and feta

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 3, 2019.
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Ingredients

PUMPKIN

  • 200g diced pumpkin
  • ½ beetroot, diced 2cm
  • 1 cup frozen peas

CHICKEN

  • 1 pack lean chicken breast steaks
  • 1 pack chicken spice
  • ½ tsp honey ^
  • ½ tsp mustard ^

SALAD

  • 1 tomato, diced 2cm
  • 1 lettuce, cut into bite-sized pieces
  • 1 pack salsa verte
  • ½ Lebanese cucumber, diced 2cm *

TO SERVE

  • ½ pack walnuts
  • 30g feta cheese, crumbled

Steps

  1. Preheat BBQ hot plate or grill to medium (if using). Preheat oven to 220ºC.
  2. Prep & cook pumpkin. Toss together pumpkin, beetroot and ¼ tsp oil on a lined tray and season. Roast for 20 minutes.
  3. After 20 minutes, add peas to tray and roast a further 5 minutes.
  4. Toast walnuts. Heat a dry fry-pan on low-medium heat. Toast walnuts for about 2 minutes, stirring often. Remove from pan and reserve pan.
  5. Prep chicken. Pat chicken dry, place in a bowl and season. Toss together with chicken spice, honey and mustard.
  6. Cook chicken. Heat ½ tsp oil in reserved pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook on BBQ.
  7. Prep salad. Add all salad ingredients to a bowl along with pumpkin, beetroot and peas once cooked. Toss well to combine and season.
  8. Slice chicken and toss with resting juices.
  9. Serve salad topped with chicken, walnuts and crumble over feta.

Nutritional Information

Energy 1869 kj
447 kcal
Protein 42.4g
Carbohydrate 20.4g
Fat 19.9g