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Chicken, butternut & walnut salad
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200g chicken breast, diced
2 sprigs rosemary, leaves only, finely chopped
1 clove garlic, finely chopped
1½ tbsp olive oil
200g butternut squash, peeled, deseeded and diced
1 red onion, very thinly sliced
25g walnuts, roughly chopped
1 tbsp balsamic vinegar
1. Place the chicken, rosemary, garlic and half the olive oil in a bowl, and toss together to coat.
2. Place a large non-stick frying pan over a medium-high heat and add the chicken pieces. Cook for 10-12 minutes, or until the chicken
is browned and cooked through, the juices run clear and there is no pink meat.
3. Meanwhile, place the butternut squash in a pan, cover with boiling water and simmer for 6-7 minutes until tender. Drain well, then add to the pan with the chicken for the last 5 minutes of cooking.
4. Place the watercress in a large bowl and mix in the red onion. Spoon the chicken and butternut squash on top, scatter over the walnuts and drizzle with the remaining oil and balsamic vinegar. Toss together gently, then serve.
Typical values per serving:
This recipe was first published in January 2017.
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