easiest way to prepare speedyWarm chicken salad with mustard dressing

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm chicken salad with mustard dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm chicken salad with mustard dressing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm chicken salad with mustard dressing is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 600g Kent pumpkin, seeded, cut into 3cm pieces
  • 400g broccoli, cut into florets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon thyme leaves
  • 4 Coles RSPCA Approved Chicken Breast Fillets
  • 2 cloves garlic, crushed
  • 200g brown mushrooms, halved
  • 1/2 mini red cabbage, shredded
  • 2 tablespoons walnuts, chopped, toasted
  • 2 tablespoons red wine vinegar
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon brown sugar
  • Extra thyme sprigs, to serve

Method

  • Step 1
    Preheat oven to 200C. Line a large baking tray with baking paper.
  • Step 2
    Combine pumpkin, broccoli, 1 tbsp of oil and half the thyme leaves on the lined tray. Season. Bake for 25 mins or until pumpkin is tender and broccoli is browned.
  • Step 3
    Meanwhile, combine chicken, garlic, remaining thyme leaves and 1 tbsp of the remaining oil in a bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  • Step 4
    Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.
  • Step 5
    Combine cabbage, pumpkin, broccoli, mushroom and walnuts in a large bowl. Transfer to a large serving platter. Top with chicken. Combine remaining oil, vinegar, mustard and sugar in a small jug. Season. Drizzle dressing over salad. Sprinkle with thyme sprigs to serve.

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