Chilli Chicken, Pumpkin and Pecan Salad
Amazing flavours compliment each other in the simple dish.
- Time
- 40 minutes
- Serves
- 4
- Calories
- 318
Ingredients
- 1 kg Jap Pumpkin, cut into 2cm wedges
- 1 tbsp olive oil
- 1 tsp dried chilli flakes
- 400g chicken thigh fillet
- ¼ pecans
- 120g rocket
- 2 tbsp lemon juice
Method
- Preheat oven to 200°C.
- Drizzle pumpkin with oil and toss in chilli flakes. Place in oven and cook for 30 minutes or until soft and beginning to brown.
- Place pecans on the oven tray and toast for 2-3 minutes. Remove pumpkin and pecans from the oven.
- In a non-stick pan over high heat, fry chicken fillets for 5 minutes on each side or until cooked through.
- Combine all ingredients in a bowl, Pour over lemon juice and toss to combine.