Author Jean Morrison
Baby Spinach Salad with Chicken & Roasted Pumpkin
Providing you cook your chicken and pumpkin before hand this salad can be made up in minutes.
In this photograph I've used the Wholegrain Mustard & Balsamic Vinegar Dressing
Cooking time: 35 minutes, can be done beforehand
Quantity: Serves 4 - 5 as a full meal
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3 chicken breasts
400 gm peeled and cubed pumpkin (about 1.5 cm squares)
3 large handfuls baby spinach leaves
1 large handful of fancy colourful lettuce leaves
150 gm Feta cheese cut into small cubes
125 gm roasted cashews
1 large Lebanese cucumber
1/2 red onion, thinly sliced and layers separated
Salad dressing of choice
Heat oven to 200 degrees Celsius.
Spray a large baking tray with oil and layout the chicken breasts and diced pumpkin. Spray the chicken and pumpkin with oil, sprinkle with salt and pepper and bake for about 30 - 40 minutes. Baking time will vary on how thick your chicken breasts are and how big your diced pumkin cubes are. Chicken is ready when pricked with a fork and the juices are no longer pink. Try to cook the pumpkin without it becoming overly brown. Cool the pumpkin and chicken. When cold, dice the chicken into small cubes.
Cut the cucumber diagonally into thin slices and then cut those slices lengthwise.
Lightly toss chicken, pumpkin, feta, salad ingredients and dressing until well combined. Serve immediately.
Serves 4 - 5 as a whole meal.
The Wholegrain Mustard & Balsamic Vinegar Dressing seems to suit this salad very well.
The chicken is a descendant of the Southeast Asian red jungle fowl, first domesticated in India around 2000 B.C. Chickens and turkeys are known to cross-breed, these breeds are known as "Turkins". There are more chickens than people in the world. Chicken meat is a good source of the mineral selenium that is an infection-fighting anti oxidant. Chicken contains lysene which is an anti viral amino acid. It also contains good amounts of vitamin B3, B6 and potassium. Chicken is a useful source of protein if the skin is removed.
It is thought that cucumbers were cultivated as far back as 10,000 BC. Cucumbers contain vitamin C, vitamin K and potassium. If cucumbers are pickled most of their nutrients are removed.
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