Pumpkin, Chicken, Apple and Kale Salad
INGREDIENTS
Serves 4
2 chicken breasts, cooked, sliced into 1 cm pieces
½ Jap pumpkin, roasted, roughly chopped (I left the skin on)
½ bunch kale, finely sliced
2 pink lady apples, cored, cut into 1 cm cubes
½ cup pepita seeds, toasted (in oven or on fry pan)
Dressing:
¼ cup extra virgin olive oil
1 big lemon, juice of
1 tbsp. honey
1 sml red chilli, finely chopped
1 tbsp. wholegrain mustard
½ tsp. sea salt
½ tsp. cracked pepper
METHOD
Place all the salad ingredients in a large bowl
Place all the dressing ingredients in a jar, screw the lid on tight and shake
Pour ¾ of the dressing over the salad and toss until evenly coated and mixed well
Serve in bowls with an extra drizzle salad dressing
