Smoked chicken and beetroot salad
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Pumpkin
600 g, cut into thin wedges
Walnuts
35 g, (⅓ cup)
Mustard
2 tsp, English variety
Olive oil
1 tbs
Vinegar, Sherry
1 tbs
Lemon juice
1 tbs
Mixed salad leaves
100 g, baby salad leaves
Lentils, canned, rinsed, drained
1 400g can, (400g can)
Beetroot
4 baby, (250g), cut into thin wedges
Smoked skinless 97% fat-free chicken breast
165 g, thinly sliced
Soft goat's cheese
50 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin, in a single layer, over prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20–25 minutes until golden and tender. Add walnuts for the last 5 minutes of cooking.
2
Meanwhile, combine mustard, oil, vinegar and juice in a bowl.
3
Combine salad leaves, lentils, beetroot, pumpkin and chicken in a bowl. Crumble over walnuts and cheese and drizzle with dressing to serve.
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