A mixture of pumpkin, beans and chicken marinated in our balsamic dressing, this salad is a complete meal
What You'll Need
3skinless chicken breasts, sliced
¼ cupPraise Fat Free Balsamic Dressing
½butternut pumpkin, peeled and cut into 2 cm cubes
1punnet cherry tomatoes, halved
200gtinned cannellini beans, drained and rinsed
100ggreen beans, trimmed, blanched and refreshed under cold water
¼small Spanish onion, sliced
What to Do
Preheat oven to 200°C.
Pour balsamic dressing into a small bowl and add sliced chicken breasts. Season with salt and pepper and marinate in the fridge for at least 30 minutes.
Toss the pumpkin pieces into olive oil, season and spread on a baking tray. Roast for 15-20 minutes until tender and golden brown. Remove and set aside to cool.
Heat a frying pan on high and cook marinated chicken breast slices until tender (4-6 minutes).
In a clean, large bowl toss the rocket leaves, tomatoes, cannellini beans, green beans, onion and roast pumpkin with some extra balsamic dressing and check seasoning. Add chicken breast slices and serve.