Chicken Salad with Baked Pumpkin

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Ingredients

• 600 g of pumpkin;
• 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;
• 100 g cherry tomatoes
• 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 broccoli 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, cherry tomatoes, 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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