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Pumpkin Dijon Chicken Salad

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 2 people

Ingredients

  • 2 Cups Chopped Pumpkin
  • 4 cups Organic Spinach 100g pack
  • 1/4 cup pumpkin seeds pepitas⠀
  • 1 Avocado ⠀
  • 1 Large Free Range Chicken Breast⠀
  • optional – sprouts

Dressing:

2 teaspoons Dijon Mustard, 1 teaspoon maple syrup (or stevia), 1 teaspoon powdered garlic (or 1 clove), 2 teaspoons olive oil. Mix all together in bowl.

Instructions

  • Preheat oven to 200° degrees ⠀
  • Line a tray with baking paper⠀
  • Chop pumpkin and coat lightly with olive oil, Cook for 30-40mins (depending on size – make smaller pieces if wanting to cook quicker)⠀
  • Slice chicken breast in half so you have two thin fillets.⠀
  • Pan fry either side 3-5 mins or until cooked through.⠀
  • Add it all together – Mix spinach and dressing first then add pumpkin on top (it will wilt spinach a little) then stir through all other ingredients. Top with sprouts and a touch of salt if you like.