Warm chicken salad

  • 1 roast chicken
  • 800g butternut pumpkin, deseeded, cut into 8cm x 2cm-thick triangles
  • Olive oil cooking spray
  • 175g baby beans, topped
  • 1/4 cup olive oil
  • 1/2 tablespoon red wine vinegar
  • 125g semi-dried tomatoes, drained
  • 1/2 cup kalamata olives
  • 1/4 cup flat-leaf parsley, roughly chopped
  1. Preheat oven to 220C. Line a baking tray with baking paper. Place pumpkin onto tray. Spray with oil. Season with salt and pepper. Roast for 20 minutes, turning once, or until tender. Set aside.
  2. Cook beans in a saucepan of boiling water for 2 minutes or until tender. Drain.
  3. Combine oil, vinegar, and salt and pepper in a jar. Shake until combined.
  4. Cut chicken into 8 pieces. Arrange pumpkin, beans, chicken, tomatoes and olives on plates. Drizzle with oil mixture. Sprinkle with parsley. Season. Serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s