Warm Chicken Salad

Total Prep Time: 10mins  Cook Time: 25mins

INGREDIENTS

1 roast chicken
800g butternut pumpkin, cut into 8cm x 2cm-thick triangles
olive oil cooking spray
175g baby beans, topped
1/4 cup olive oil
1/2 tablespoon red wine vinegar
125g semi-dried tomatoes, drained
1/2 cup kalamata olives
1/4 cup flat-leaf parsley, roughly chopped

 

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DIRECTIONS

STEP 1: Preheat oven to 220C. Line a baking tray with baking paper.

STEP 2: Place pumpkin onto tray. Spray with oil. Season with salt and pepper. Roast for 20 minutes, turning once, or until tender. Set aside.

STEP 3: Cook beans in a saucepan of boiling water for 2 minutes or until tender. Drain.

STEP 4: Combine oil, vinegar, and salt and pepper in a jar. Shake until combined.

STEP 5: Cut chicken into 8 pieces. Arrange pumpkin, beans, chicken, tomatoes and olives on plates. Drizzle with oil mixture. Sprinkle with parsley. Season. Serve.