Pink Lady’s Favourite Chicken Salad with Butternut Bites

This main-course salad ticks all the boxes for a healthy meal – and it tastes SO good!

Preparation:10 minutes | Cooking: 25 minutes

Serves:2

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300g prepared butternut squash, cut into chunks

1tbsp olive oil

Pinch of cumin seeds or chilli flakes (optional)

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30g whole hazelnuts

80g bag spinach, watercress and rocket salad

1 South African Pink Lady apple

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250g roast chicken, torn into pieces

Dressing:

3tbsp olive oil

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2tbsp lemon juice

1tsp Dijon mustard

Pinch of caster sugar

Salt and freshly ground black pepper

1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put the butternut squash into a roasting tin, add the olive oil and toss to coat. Roast for 20 minutes. Turn the butternut squash chunks over, sprinkle with the cumin seeds or chilli flakes (if using) and add the hazelnuts. Roast for 3-4 more minutes.

2. Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard and sugar. Season with a little salt and pepper.

3. When the butternut squash is almost cooked, share the salad leaves between 2 serving plates. Core and slice the apple and arrange on the salads with the roast chicken. Scatter the hot butternut squash and hazelnuts on top.

4. Serve at once, drizzled with the dressing.

Cook’s tip: You could use sweet potato instead of butternut squash.

Recipe & Image South African Fruit

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.