Pumpkin chicken salad
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Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
8
Low
Nutrition per serving
Calories363 kcal (18%)
Total Fat25.7 g (37%)
Carbs13.9 g (5%)
Sugars2.3 g (3%)
Protein21.4 g (43%)
Sodium497.6 mg (25%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4chicken thighs
0.5butternut pumpkin
3florets of cauliflower
1 Tbspsmoked paprika
1 pinchturmeric
salt
to taste
1 handfulrocket
For salad dressing
Instructions
Prepare vegetables
Step 1
Cut the pumpkin and cauliflower into pieces.
Step 2
Marinate them with 1 tbsp smoked paprika, 1 pinch of turmeric, and salt to taste.
smoked paprika1 Tbsp
turmeric1 pinchStep 3
Bake in the oven at 180°C until the pumpkin is completely cooked through.
OvenHeatCook the chicken
Step 4
Dice the marinated chicken thighs into small cubes.
chicken thighs4 smoked paprika1 Tbspturmeric1 pinchStep 5
In a pan, fry the chicken with some avocado oil until cooked through.
Panchicken thighs4 Make the Tahini Dressing
Step 6
Combine the tahini, lemon juice, and salt in a bowl.
Step 7
Gradually add water, 1 tbsp at a time, until you reach your desired consistency.
Assemble
Step 8
Combine the cooked chicken, baked pumpkin and cauliflower, and rocket.
Step 9
Drizzle with the tahini dressing
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