Recipe of the Week - Chicken Salad with Bacon & Roast Pumpkin
A personal favorite for either lunch or dinner and a great way to transform an ordinary salad into a delicious meal. Make a little extra and you will have a perfect packed lunch for the next day.
What you will need to feed 2 people:
- 300g or 2 Chicken breasts - In a rush? Grab a BBQ chicken on your way home.
- 2 rashers of bacon
- Half a pumpkin
- 6 cloves of garlic
- 2/3 cup of raw walnuts
- 8 mini tomatoes
- 1 avocado
- 1 small red onion
- 2 handful of baby spinach
- Extra virgin olive oil
- Paprika, salt and pepper
How to bring it all together:
Heat oven to 180c
Cut pumpkin into small cubes, peel and finely dice the garlic before tossing both in a bowl along with extra virgin olive oil, paprika, salt and pepper. Spread over a roasting dish. If you are cooking your own chicken, pour some of the remaining oil over the chicken and place in the oven beside the pumpkin to let the flavours seep into the chicken. The pumpkin will take close to 20 minutes to cook through but make sure you turn it all half way through. If you like your pumpkin crispy turn the heat up to 220c for the last 5 minutes.
Cook the bacon under the grill or in a pan until crispy, pat dry and leave to cool, then cut into short strips.
Mixing the salad together is easy. Throw the spinach, walnuts, halved tomatoes, diced onion, chopped avocado and any left over oil into a salad bowl and toss well.
Just before serving, mix in the pumpkin, garlic and bacon and serve immediately with chicken.