Chicken Spinach And Pumpkin Salad Recipe

We are so fortunate to have such a huge variety of wonderful foods available to us every day. Let your creative juices flow and use these fabulous ingredients to produce your own masterpieces. Get your family and friends involved and you might be surprised what you come up with. Now remember your never to young or too old to start, so get cooking !

Niki’s Chicken, Spinach & Pumpkin Salad Recipe

Serves 4-6 Prep 30 mins Cooking Time about 30 minutes

Ingredients

260g ( 9.5oz) cooked chicken breast, chopped, sliced or shredded

440g (15.6oz) pumpkin, cubed and baked

130g (4.7oz) baby spinach leaves, washed and dried

110g (4oz) danish feta, crumbled

70g (2.5oz) walnuts, chopped

1 avocado, halved, stone removed, peeled and sliced

cold pressed olive oil and balsamic vinegar to dress salad

Method

Peel, cube and place pumpkin on a baking tray. Lightly spray with Olive Oil and bake at 180° C (350-375° F or Gas mark 4-5) for about 30 minutes or until cooked but still firm. Cool.

You can either grill, bake or barbeque your 2 chicken breasts or if you are really busy buy a cooked chicken and just use the chicken breast for this recipe. Remove skin and either chop, slice or shred chicken.

Layer all ingredients on a platter and drizzle with your favourite dressing or I prefer just a little cold pressed olive oil and balsamic vinegar. Delicious !

WHO SAID HEALTHY FOOD CAN'T TASTE YUMMY?............They obviously don't live in my house !