How to make Chicken Salad with Baked Pumpkin at home
A delicious warm chicken salad with baked pumpkin recipe. This salad is packed with goodness thanks to fillings of chicken, cannellini beans and roasted pumpkin pieces.
Ingredients
- 600 g of pumpkin;
- 200 g cannellini beans;
- 4 tablespoons of olive oil;
- several branches of thyme;
- sea salt - to taste;
- ground black pepper - to taste;
- 4 chicken breasts;
- 2 cloves garlic;
- 200 g of champignons;
- a handful of walnuts;
- ¼ fork of red cabbage;
- 2 tablespoons red wine vinegar;
- 1 tablespoon of grain mustard;
- 1 teaspoon of sugar.
Preparation
Remove the seeds from the pumpkin and cut into pieces 3 cm thick. Divide the broccoli into inflorescences. Lay the pumpkin and beans on a baking sheet covered with parchment paper. Pour a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Put the baking tray in preheated to 200 ° C oven for 25 minutes. Pumpkin should soften, and broccoli - lightly brown.
In the meantime, mix the chicken with the chopped garlic, thyme leaves and a tablespoon of olive oil. Salt and pepper to taste. Fry the chicken in a frying pan over medium heat for 5 minutes on each side. Breasts should be well fried. Put them on a plate and cover with foil for 5 minutes. Then chop the chicken into thin slices.
Cut the champignons in half and fry them over high heat for 5 minutes. Then roast the nuts and chop them.
Mix mushrooms, chopped cabbage, pumpkin and nuts. Put the ingredients on a salad dish, and put chicken pieces on top. Mix the remaining oil, vinegar, mustard, sugar and salt. Pour this dressing salad and decorate with thyme leaves.
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