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Print Recipe
Chicken Salad with baked Pumpkin Recipe
Very tasty, healthy, bright autumn salad with pumpkin, chicken breast and Feta cheese! Very tasty salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chop the breast fillet as recommended on the package ; Wrap the breast fillet sheets, press (for salad, you will need 1 fillet); Cook in a preheated frying pan without oil, as indicated on the package; Cool the finished fillet;
    Chop the breast fillet as recommended on the package ;
Wrap the breast fillet sheets, press (for salad, you will need 1 fillet);
Cook in a preheated frying pan without oil, as indicated on the package; Cool the finished fillet;
  2. I have these small, actually grown pumpkins; Although a small variety, but the seeds and hard peel should be removed;
    I have these small, actually grown pumpkins;
Although a small variety, but the seeds and hard peel should be removed;
  3. Remove the seeds and peel, and cut the pumpkin into pieces;
    Remove the seeds and peel, and cut the pumpkin into pieces;
  4. Put in a mold, add a little salt, drizzle with oil and bake in the oven at 210 degrees until soft (it took me 20 minutes); Cool down;
    Put in a mold, add a little salt, drizzle with oil and bake in the oven at 210 degrees until soft (it took me 20 minutes);
Cool down;
  5. Cut the breast into strips;
    Cut the breast into strips;
  6. In a plate, put the spinach, spread the pumpkin, in the middle - strips of breast, add sliced tomatoes, slices of feta and thin onion rings; For the dressing, mix the oil, vinegar, and sauce; Pour the dressing over the salad before eating;
    In a plate, put the spinach, spread the pumpkin, in the middle - strips of breast, add sliced tomatoes, slices of feta and thin onion rings;
For the dressing, mix the oil, vinegar, and sauce;
Pour the dressing over the salad before eating;

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