Some nights are salad night. As easy as salads look, they do take a while to bring all the ingredients together. Or maybe my salads do. It’s probably because I don’t like all raw vegetables and a salad dressing for a meal. I prefer cooked vegetables with some meat along with greens. This time I roasted pumpkin (originally for a soup but I changed my mind) and some boneless chicken, tossed them on some greens and crumbled some feta on it. Now that’s the kind of salad that works for me. For dressing, it was a balsamic, mustard and honey.
Boneless chicken – 1 thigh or breast cut into bite sized pieces
Paprika/chilli powder – 1 tsp
Pepper – 1 tsp
Garlic – 4 pods finely chopped
(Marinate chicken in above ingredients overnight or for a couple of hours)
Pumpkin – 1/2 cup cubes (I roasted a kilo and took some out for the salad)
French beans – 4-5
Salad greens – bowlful
Feta cheese – Enough to crumble over the salad
Balsamic vinegar – 1 tbsp
Mustard sauce/paste – 1 tsp
Olive oil – 1 tsp
Honey – 2 tsp
Heat some olive oil in a nonstick pan and roast the chicken pieces till cooked. Keep aside.
In the same pan saute the beans for 3-4 mins till they are charred yet crunchy. Keep aside.
Arrange the salad greens in a bowl. Toss the chicken, roasted pumpkin and beans in.
For the dressing, mix all the ingredients together. Pour over salad.
Crumble feta cheese over it and you’re salad is done.