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Roast Chicken, Pumpkin and Macadamia Salad
74 people liked
A perfect summertime meal on its own, or a delicious side dish at the next family gathering, this roast chicken, pumpkin and macadamia salad will have everyone talking.
4
Serves
0
Serves of Fruit
(Per Serve)
4.5
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 400g roast chicken, shredded
- 750g pumpkin, peeled and diced
- 1 small head broccoli, broken into florets
- 1 tbs olive oil
- 1 cup frozen peas, defrosted
- 100g baby spinach leaves
- 1/3 cup pesto
- Juice of 1/2 a lemon
- 75g fetta, crumbled
- 50g macadamia nuts, lightly roasted
- Salt and pepper
METHOD:
- On separate trays lined with baking paper, first toss the pumpkin with olive oil, season with salt and pepper and spread out. Repeat for the broccoli.
- Roast the broccoli for 15 minutes at 200°C and the pumpkin for 25 – 30 minutes.
- Allow to cool to room temperature.
- Mix together the chicken, pumpkin, broccoli, peas, and spinach, and toss through the pesto and lemon juice.
- Transfer the salad to a serving bowl, crumble over the fetta and sprinkle with the roasted macadamias.
RECIPE NOTES:
Consider serving with a sprinkle of pomegranate for a Christmas colour twist.
NUTRITION: Per Serving
2413
kJ
36g
Fat
8g
Sat. Fat
17g
Carbs
12g
Sugars
10g
Fibre
42g
Protein
372mg
Sodium
NUTRITION: Per 100 grams
516
kJ
8g
Fat
2g
Sat. Fat
4g
Carbs
3g
Sugars
2g
Fibre
9g
Protein
80mg
Sodium
