Maple Spiced Pumpkin & Chicken Salad, with Olives, Apple & Toasted Seeds
- Prep time: 35 minutes
- Calories: 490
- 450 g of Butternut Pumpkin
- 2 of Chicken Breast (skin on)
- 1 1⁄2 Tbsp of Maple Syrup
- 2 Tbsp of Seed Mix
- 1 75g Pack of Mixed Lettuce
- 1 of Red Capsicum (Small)
- 1 of Red Apple
- 50 g of Green Olives (pitted)
- 1 Tsp of Cumin & Smoked Paprika
- 2 Tsp of Red Wine Vinegar
- 1 Small Bunch of Chives
Roast Pumpkin:Preheat oven to 220°C. Cut pumpkin into 2 cm pieces, discarding seeds. In a small bowl combine maple syrup, 1 Tbsp olive oil, cumin & smoked paprika, salt and pepper. Drizzle 1⁄2 the maple mixture over pumpkin on a lined baking tray, coat well. Roast for 20-25 minutes total until golden and tender. You will add the chicken in the last 15 minutes of cooking.
Sear & Roast Chicken:Heat a pan over medium-high heat. Pat chicken dry with paper towel, season with salt and pepper. Place chicken in hot pan, skin-side down. Cook until skin has browned and fat has rendered, about 5 minutes. Wipe out pan. Carefully add chicken to baking tray with pumpkin. Return to oven and roast until the chicken is cooked through, about 15-18 minutes.
Toast Seeds:Add the seed mix to the same pan used for the chicken over medium heat. Toast for 1-2 minutes or until golden. Remove from heat.
Prepare Remaining Ingredients:Finely chop chives. De-seed capsicum and medium dice. Cut apple in half, discarding core and thinly slice. Roughly chop olives.
Finish Dressing:In a large bowl, combine red wine vinegar, 1 Tbsp olive oil and chives with remaining maple mixture and mix well.
You Plate It:Combine mixed lettuce, capsicum, olives, roasted pumpkin, seed mix and apple in large bowl with maple dressing and toss well. Check seasoning and adjust if necessary. Roughly chop chicken and add to salad. Divide salad and chicken between plates and enjoy!