Chicken and Pumpkin Salad

(Serves 2)


200g poached chicken breast, shredded

½ iceberg lettuce, shredded

1 Lebanese cucumber, diced

½ red onion, thinly sliced

200g cooked pumpkin, diced

¼ cup walnuts, chopped


1 tsp Dijon mustard

1 tsp honey

1/3 cup balsamic vinegar



Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain. Rinse under cold water. Drain well. Cool for 10 minutes. Place cucumber, celery, capsicum, parsley, onion, currants, pepitas, sunflower seeds and rice in a large bowl. Season with salt and pepper. Place garlic, oil, lemon juice, Dijon mustard and honey in a small jug. Whisk with a fork to combine. Drizzle dressing over rice mixture. Toss well to combine. Can be served with chicken or tuna mixed though or on the side for added protein. Serve.Combine chicken, pumpkin and salad ingredients. For dressing put ingredients into screw top jar and shake to combine. Toss through salad, sprinkle with chopped walnuts.

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