Smoked chicken, pumpkin and cranberry salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 700g peeled pumpkin, cut in 2cm cubes (3 cups)
  
• freshly ground black pepper
  
• 320g smoked chicken, chopped in 2cm pieces
  
• ¼ cup dried cranberries
  
• 4 cups cos lettuce, shredded
  
• 3 carrots, julienned
  
• 2 stalks celery, roughly sliced
  
• 1 red onion, finely sliced
  
• 400g can chickpeagarbanzoXsgarbanzosX in spring water
  
• 6 tablespoons balsamic vinegar
  
• 3 tablespoons hulled tahini

Log in or sign up to save this recipe to your shopping list.

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

1 Preheat the oven to 180°C on fanbake. Place pumpkin on a roasting tray, season with pepper and place in the oven for 20 minutes until soft and golden.

2 Place the rest of the ingredients in a large salad bowl and toss well. Add the warm pumpkin and serve.

Nutrition info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Total fat 17 g

Saturated fat 4 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Find this recipe interesting?

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

First published: Sep 2015

Have you made this?
Tell us how it went!

Tag us on Instagram at @healthyfoodguidemag

Leave a comment Click here to cancel reply.

You must be logged in to post a comment.

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

SUBSCRIBE