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Chicken & Pumpkin Salad

500g skinless chicken
breast, sliced
4 cups rocket
2 cups pumpkin, cubed
16 grape tomatoes, halved
1 capsicum, sliced
1 red onion, thinly sliced
40g pine nuts, toasted
120g low fat ricotta cheese
5g lemon pepper seasoning
Olive oil spray
60ml Birch & Waite Green Goddess Garden Herbs lemon and garlic dressing


  1. Place pumpkin and capsicum in microwave and cook on high for 3 mins. Strain any excess water, and pat dry with paper towel. Heat oven to 180C. Place pumpkin and capsicum on a non-stick tray lightly sprayed with oil, and bake
    until golden brown.
  2. Heat a large non-stick frying pan over high heat. Spray with oil and sear chicken strips until lightly browned. Transfer to a bowl to cool slightly.
  3. To serve, scatter rocket, tomatoes, pumpkin, capsicum and onion on a large serving platter. Top with chicken, pine nuts and dobs of ricotta.
  4. Season salad by sprinkling with lemon pepper seasoning and a drizzle of the lemon and garlic dressing.

Try this recipe with other proteins like lean lamb, beef, pork, or kangaroo in the same quantity.

Nutrition Guide

Energy (cal) 345cal
Protein 37g
Fat 15g
Saturated Fat 2g
Carbohydrate 12g
Sugar 11g
Sodium 231mg
Fibre 5g


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