Monday, 10 March 2014

Chicken, Bacon & Pumpkin Salad

I had a salad similar to this during my weekend in Ballarat. It was sooo good I ate it three times over that weekend. Here I have created my own version:

Chicken breast,
Whole grain mustard,
Honey (or rice syrup),
Cherry tomatoes,
Herbs of choice.

1. Roast the pumpkin in the oven at 180 degrees celciues for about 40-60 minutes. I use sea salt and garlic infused olive oil on the pumkin pieces.
2. Cook chicken breast pieces in a frying pan with garlic olive oil. Add the bacon. 
3. When chicken is cooked to your liking turn off and remove from heat. Toss through the pumpkin, avacardo, spinach and tomatoes in the pan. Add a decent spoon full of honey and mustard and toss through. 
4. Serve warm with your favourite herbs sprinkled on top. I used dried chives here. Enjoy! Yummy! 


  1. yummy hiya. I have something very similar at the groove train which I keep going back to.

  2. Yummy! I'll have to make this for you next time I'm home. It's easy and you will love it! Delish!