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Warm chicken salad with mustard dressing

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 600g Kent pumpkin, seeded, cut into 3cm pieces
  • 400g broccoli, cut into florets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon thyme leaves
  • 4 Coles RSPCA Approved Chicken Breast Fillets
  • 2 cloves garlic, crushed
  • 200g brown mushrooms, halved
  • 1/2 mini red cabbage, shredded
  • 2 tablespoons walnuts, chopped, toasted
  • 2 tablespoons red wine vinegar
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon brown sugar
  • Extra thyme sprigs, to serve


  • 1
    Preheat oven to 200C. Line a large baking tray with baking paper.
  • 2
    Combine pumpkin, broccoli, 1 tbsp of oil and half the thyme leaves on the lined tray. Season. Bake for 25 mins or until pumpkin is tender and broccoli is browned.
  • 3
    Meanwhile, combine chicken, garlic, remaining thyme leaves and 1 tbsp of the remaining oil in a bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  • 4
    Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.
  • 5
    Combine cabbage, pumpkin, broccoli, mushroom and walnuts in a large bowl. Transfer to a large serving platter. Top with chicken. Combine remaining oil, vinegar, mustard and sugar in a small jug. Season. Drizzle dressing over salad. Sprinkle with thyme sprigs to serve.

Source: taste.com.au


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