Roast Pumpkin And Chicken Salad
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
- Preheat the oven to 390ºF.
- 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.
- Place all ingredients into a large salad bowl and toss. Drizzle with olive oil and serve.
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