Serves 2

Ingredients

  • 2 cooked chicken breasts (or leftover roast chicken), diced
  • 1 cup diced raw pumpkin
  • 2 cloves garlic, sliced
  • ¼ red onion, sliced
  • ½ red pepper (capsicum), sliced
  • ½ cup cherry tomatoes, halved
  • 1 handful arugula (rocket)
  • Salt and pepper, to taste
  • Olive oil, for dressing

Method

  1. Preheat the oven to 390ºF.
  2. Arrange the diced pumpkin and garlic on a greased baking tray. Drizzle with olive oil and roast for approximately 30 minutes, or until cooked and lightly browned.
  3. Place all ingredients into a large salad bowl and toss. Drizzle with olive oil and serve.