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warm chicken salad with mustard dressing

3.5

(4)

www.taste.com.au
Your Recipes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Cost: $8.68 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 200C. Line a large baking tray with baking paper.

Step 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.

Step 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.

Step 4

Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.

Step 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.

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