Name: CHICKEN AND PUMPKIN SALAD
Cook time: 45 min
Ingredients: 500 g pumpkin ((1lb 2oz)); 300 g orange or red kumara ((10.6oz)); 2 tsp olive oil; 1 cup pretzels ((55g)); 1/4 cup whole almonds ((40g)); 1/4 cup whole cashews ((38g)); 1/4 cup sunflower seeds ((35g)); 2 tsp black sesame seeds; 2 Tbsp maple syrup; 2 1/2 Tbsp olive oil, divided; 1 1/2 Tbsp wholegrain mustard; 1 1/2 Tbsp apple cider vinegar; 600 g chicken tenderloins ((1lb 5oz)); 2 tsp olive oil; 4 slices Swiss cheese ((80g/2.8oz)); 1 red capsicum; 1/2 red onion; 100 g salad greens ((3.5oz))

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Fancy a hearty salad? This chicken and pumpkin salad with crispy roasted pretzel mix is just the thing!

Start with a generous handful of salad greens, then load them up with roast pumpkin and kumara, capsicum, red onion, Swiss cheese and pan fried chicken tenders.

The maple mustard dressing doubles as a coating for the very moreish roasted pretzel mix – it’s the perfect crunchy salad topper, and also makes a great snack by itself!

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CHICKEN AND PUMPKIN SALAD

Keyword: CHICKEN, MAIN MEALS

Difficulty: Easy

Ready In: 45 minutes

Serves: 4

If you fancy a hearty salad, this chicken and pumpkin salad is just the thing! The maple mustard dressing doubles as a coating for the very moreish roasted pretzel mix - it’s the perfect crunchy salad topper.

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Ingredients

PUMPKIN AND KUMARA

500 g pumpkin (1lb 2oz)
300 g orange or red kumara (10.6oz)
2 tsp olive oil

DRESSING AND PRETZEL MIX

1 cup pretzels (55g)
1/4 cup whole almonds (40g)
1/4 cup whole cashews (38g)
1/4 cup sunflower seeds (35g)
2 tsp black sesame seeds
2 Tbsp maple syrup
2 1/2 Tbsp olive oil, divided
1 1/2 Tbsp wholegrain mustard
1 1/2 Tbsp apple cider vinegar

CHICKEN AND SALAD

600 g chicken tenderloins (1lb 5oz)
2 tsp olive oil
4 slices Swiss cheese (80g/2.8oz)
1 red capsicum
1/2 red onion
100 g salad greens (3.5oz)

Instructions

Preheat oven to 180ºC (360ºF) fan bake and line two large oven trays with baking paper.
COOK PUMPKIN AND KUMARA
Peel pumpkin and scrub kumara clean. Dice into 1-2cm / 0.5in pieces. Place on one of the prepared trays, drizzle with oil, season with salt and pepper and toss to coat. Roast for 35 minutes.
MAKE DRESSING AND PRETZEL MIX
Combine pretzels, almonds, cashews, sunflower seeds and sesame seeds in a medium bowl.
Place maple syrup, 2 tablespoons oil and mustard in a jar and shake well. Season to taste with salt and pepper. Add 2 tablespoons of this mixture to the pretzel mix and toss to combine. Arrange in a single layer on the second prepared tray, place in oven with pumpkin and roast for 10-12 minutes, until golden and crunchy. Remove from oven and leave to cool.
Add vinegar and remaining 1/2 tablespoon oil to dressing.
PREPARE CHICKEN AND SALAD
Season chicken with salt and pepper Heat oil in a large frying pan on medium-high. Cook chicken for 4 minutes each side, until browned and cooked through. Transfer to a board or plate, cover with foil and leave to rest for 5 minutes.
Dice cheese and capsicum into 1cm / 0.4in pieces. Finely dice onion. Divide salad greens between individual serving plates. Slice chicken.
SERVE
Top salad greens with pumpkin, kumara, cheese, capsicum, onion, chicken and pretzel mix.

Recipe Notes

WINE MATCH: A Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free pretzels or try broken up gluten-free crackers instead.
INGREDIENT SWAPS / NOTES: If you don’t want to use a mixture of almonds and cashews, you can replace one with the other. Swiss cheese can be swapped for any other cheese of your liking.
STORING AND REHEATING: Store pumpkin, kumara and chicken together and reheat in the microwave or in a frying pan. Pretzel mix can be stored in an airtight container at room temperature. Other salad ingredients can be stored together, but wait until serving to dress the salad.