Warm Chicken and Pumpkin Salad
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By Anonymous Almond
Warm Chicken and Pumpkin Salad
6 steps
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 03:36:27 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories363 kcal (18%)
Total Fat15.3 g (22%)
Carbs28.3 g (11%)
Sugars11 g (12%)
Protein29.4 g (59%)
Sodium595.7 mg (30%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5kgpumpkin
seeds removed, skin on, cut into bite sized pieces
2 tablespoonextra virgin olive oil
2cloves garlic
peeled
2 teaspoondukkah
store bought, a flavoursome spice
300gbarbeque chicken
cooked, skinned and shredded
120gbaby spinach leaves
200gcherry tomatoes
washed and cut in half
1 x 400gbrown lentils
can, drained and rinsed
2 tablespoonbalsamic vinegar
1 teaspoonextra virgin olive oil
extra
Instructions
Step 1
Pre-heat oven to 180C and line an oven tray with baking paper.
Step 2
Toss the pumpkin in the oil with garlic in a bowl then place on the oven tray in a single layer. Roast for 30 minutes or until brown and cooked through.
Step 3
Place in a big serving bowl together the shredded chicken, drained and rinsed brown lentils, baby spinach leaves, cherry tomato halves, roasted pumpkin, while the pumpkin is still quite hot.
Step 4
In a jar or bottle with a screw top, mix the vinegar, 1 teaspoon oil and roasted garlic. Shake well.
Step 5
Dress the warm salad and toss.
Step 6
Sprinkle over the dukkah, toss again and serve.
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