Balsamic vinegar dressing is my absolute favourite dressing, and it goes especially well with this Chicken Pumpkin salad. The delightful combination of sweet and tangy flavours from the dressing perfectly enhances the earthy richness of roasted pumpkin, succulent chicken, and a medley of fresh vegetables. In just a few simple steps, you can make a delicious and super healthy salad.
Ingredients for this chicken pumpkin salad:
- Butternut Pumpkin
- Chicken breast
- Olive oil
- Balsamic vinegar
- Honey
- Salt and pepper, to taste
- Canned Chickpeas
- Cherry tomatoes
- Baby spinach leaves
- Snow peas
- Optional toppings:
- Feta cheese
- Pine nuts
Frequently asked questions about the pumpkin salad:
Yes, you can make parts of this salad in advance, such as roasting the pumpkin or cooking the chicken. However, we recommend assembling the salad just before serving to keep it fresh and crisp.
Certainly! You can experiment with various pumpkin varieties, like acorn or kabocha, to add different flavours and textures to the salad. Any type of pumpkin or squash could work.
Absolutely. You can create a vegetarian version by omitting the chicken or substituting it with tofu, tempeh, or your favourite meatless protein source.
If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can be used as substitutes in the dressing. Adjust the quantity to taste. Or use a store-bought ready made vinaigrette. Also see our Dijon Mustard dressing as alternative.
Yes, pre-cooked chicken works well. Use leftover roasted chicken, grilled chicken, or rotisserie chicken to save time.
Be mindful of the roasting time, as overcooking can make the pumpkin mushy. Aim for a golden colour and a fork-tender texture when roasting.
Chicken Pumpkin Salad
- Total Time: 30 minutes
- Yield: 4 1x
Description
This super easy Pumpkin salad with chicken is a delicious hassle-free recipe perfect for lunch or light meal.
Ingredients
For the Roasted Pumpkin:
- 600g Butternut Pumpkin, cut into 1.5 cm pieces
- 1 tbs Olive oil
- Salt and pepper, to taste
For the Chicken:
- 600g Chicken breast, cut in thin strips
- Olive oil for frying
Balsamic Dressing:
- 80 ml Balsamic vinegar
- 40 ml Honey
- 100 ml Extra Virgin Olive Oil
- Salt and pepper, to taste
For the Salad:
- 1 can Chickpeas, drained
- 1 punnet Cherry tomatoes, halved
- 140g Baby spinach leaves
- 200g Snow peas, trim and remove strings
Optional variations:
- 100g Feta cheese, crumbled.
- 40g Pine nuts
Instructions
Preheat the oven to 220 degrees.
Roast the pumpkin:
- Toss the pumpkin with olive oil and season with salt and pepper.
- Line a baking tray with baking paper. Place the pumpkin in a single layer on the tray.
- Bake for 20 minutes or until golden and tender. Avoid overcooking the pumpkin, it should be just tender, not mushy.
Chicken
- Meanwhile, heat some oil in a frying pan over medium-high heat. Season the chicken and cook for 4-6 minutes or until cooked through, depending on how thin it was sliced.
For the Dressing:
- In a screw-top jar, combine the olive oil, balsamic vinegar, and honey. Season with salt and pepper.
- Shake the jar until well combined. Taste and adjust seasoning. The dressing will initially have a tangy strong flavour, but will mellow out once combined with all the ingredients.
Assemble the Salad:
- Combine chickpeas, tomatoes, spinach, pumpkin, snow peas, and chicken in a serving platter.
- Add as much dressing as you like and toss well.
- Serve with remaining dressing and add toppings below if you like.
Optional toppings:
- Add half the feta just before tossing the salad in the assembly step.
- Then top the salad with the remaining feta just before serving.
- Toast the pine nuts lightly in a dry frying pan, just until golden brown. Take care not to burn, and remove as soon as they start to brown. Top the salad just before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Chicken
- Method: Roasting
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