Pumpkin chicken salad
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Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories411.6 kcal (21%)
Total Fat29.3 g (42%)
Carbs13.4 g (5%)
Sugars2.3 g (3%)
Protein25 g (50%)
Sodium320.8 mg (16%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4chicken thighs
0.5butternut pumpkin
3florets of cauliflower
1 Tbspsmoked paprika
1 pinchturmeric
salt
to taste
1 handfulrocket
For salad dressing
Instructions
Prepare vegetables
Step 1
Cut the pumpkin and cauliflower into pieces.
Step 2
Marinate them with 1 tbsp smoked paprika, 1 pinch of turmeric, and salt to taste.
smoked paprika1 Tbsp
turmeric1 pinchStep 3
Bake in the oven at 180°C until the pumpkin is completely cooked through.
Cook the chicken
Step 4
Dice the marinated chicken thighs into small cubes.
chicken thighs4 smoked paprika1 Tbspturmeric1 pinchStep 5
In a pan, fry the chicken with some avocado oil until cooked through.
Panchicken thighs4 Make the Tahini Dressing
Step 6
Combine the tahini, lemon juice, and salt in a bowl.
Step 7
Gradually add water, 1 tbsp at a time, until you reach your desired consistency.
Assemble
Step 8
Combine the cooked chicken, baked pumpkin and cauliflower, and rocket.
Step 9
Drizzle with the tahini dressing
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