This salad is simple and delicious. Adding olive oil (a monounsaturated fat) to your salad can help lower your blood cholesterol.
200g chicken breast fillet (skin removed)
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 cup (150g) butternut pumpkin, peeled and cut into 2cm pieces
1 teaspoon mixed dried herbs
2 cups (150g) spinach & rocket leaves mixed
10 cherry tomatoes, halved
1 small tin (125g) four bean mix, rinsed
½ red onion, finely sliced (optional)
Preheat oven to 200°C (fan forced)
Spray a frying pan with olive oil and lightly brown chicken for 2-3 minutes on each side.
Add 2 tablespoons of balsamic vinegar to pan and cook for an extra minute, turning chicken until coated.
Place chicken breast and pumpkin cubes on a large baking tray lined with baking paper.
Season with dried herbs as preferred
Bake for 20 minutes or until chicken is cooked through and pumpkin is tender. Slice chicken into strips.
Place leaves, beans, tomato and onion in a large bowl and toss. Divide salad mix between two serving bowls and add pumpkin and chicken to each.
Dress with remaining vinegar and olive oil.
Serve warm or cold