This salad is main-meal territory and it’s so, so good!
Tags
- recipes
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Matt Golinski’s Roast Chicken, Pumpkin and Macadamia Salad
4
Serves
0
Serves of fruit (per serve)
4
Serves of vegetables (per serve)Ingredients
- 400gm roast chicken, shredded
- 750gm pumpkin, peeled and diced
- 1 small head broccoli, broken into florets
- 1 tbs olive oil
- 1 cup frozen peas, defrosted
- 100gm baby spinach leaves
- 1/3 cup pesto
- Juice of 1/2 a lemon
- 75gm fetta, crumbled
- 50gm macadamia nuts, lightly roasted
- Salt and pepper to taste
Method
- Preheat oven to 200 degress Celsius.
- On separate trays lined with baking paper, first toss the pumpkin with olive oil, season with salt and pepper and spread out. Repeat on the second tray for the broccoli.
- Roast the broccoli for 15 minutes 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
For a festive feel, consider serving with a sprinkle of pomegranate for a colour burst.
Nutrition per serving
|
2413 kJ |
35.8g Fat |
8.2g Sat. Fat |
Carbs |
Sugars |
Fibre |
41g Protein |
Salt |
per 100 g |
per 100 g |
per 100 g |
per 100 g |
per 100 g |
per 100 g |
per 100 g |
per 100 g |
Acknowledgements
Recipe created by Matt Golinski, Health and Wellbeing Queensland Ambassador.