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Chicken & Pumpkin Summer Salad

by Bliss (follow)
Healthy (1888)      Lunch (1798)      Salads (39)      Sides (38)     
A healthy and filling salad for the summer months.



Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 6 servings

Ingredients
3 chicken thighs
1/2 tsp garlic
300g baby spinach
500g roast pumpkin
small red capsicum
1/2 cup toasted pinenuts
6-8 mushrooms
100g danish fetta
3 boiled eggs
1/2 red onion
cherry tomatoes
1/2 avocado
salt & pepper to season

Method
Cut the pumpkin into cubes and bake in the oven for 25-30mins.

Cut up the chicken into small pieces and saute with garlic until browned.

To toast your pinenut, heat a frypan without oil and lightly brown.

While the pumpkin is in the oven, cut up the capsicum, mushrooms, onion, tomatoes and avocado.

Once the chicken and the pumpkin is cooked allow to cool so the spinach does not wilt.

When cool, assemble the salad, adding the fetta and eggs.

Serve in 6 bowls making sure there is enough chicken and pumpkin in each. Season with pepper and salt.

Categories
#Salads
#Healthy
#Lunch
#Sides
I like this Recipe - 5
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