A quick, easy and light salad that is full of great flavours. The pecan nut crumble is almost praline like and adds a great crunch and sweetness that compliments the butternut.
Time: 1 Hour
Serves: 4
Difficulty: Easy
Ingredients
2 Chicken Breasts
500g Butternut (Cubed)
150g Blue Cheese
Olive oil
4 Garlic Cloves (crushed)
8 Rosemary Sprigs (finely chopped)
1 Tsp Dried Thyme
1 Tsp Oregano
100ml White Wine
Salt & Pepper
150g Salad Mix: Baby Spinach, rocket, watercress
100g Pecans
10ml Maple Syrup
Method
Preheat the oven to 200C. Marinade the chopped butternut in olive oil, 2 garlic cloves, 4 rosemary sprigs, salt & pepper. Roast in the oven for 40 minutes or until caramelised and soft. Marinade the chicken breasts in olive oil, the remaining garlic cloves, herbs, salt & pepper. Place in a small baking dish and add the wine, roast for 25 minutes.
Toast pecans in a dry pan before adding to a food processor with a 1/4 tsp of salt and the maple syrup. Blitz until there are no large chunks left.
Once the chicken is ready shred it with two forks and set aside with the finished butternut.
To build the salad; lay down the leaves then top evenly with shred chicken, butternut and the pecan crumble before placing chunks of blue cheese through the salad. Serve with a drizzle of balsamic vinegar.
Happy Cooking!
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