Learn how to make a delicious and healthy chicken salad with a unique twist! This recipe combines the flavors of turmeric, roasted pumpkin, lentils, and a tangy dressing. It’s a perfect meal for a nutritious lunch or dinner.
Ingredients:
– Pumpkin
– Olive oil
– Moroccan seasoning
– Chicken tenderloins
– Turmeric
– Black lentils
– Stock powder
– Chickpeas
– Spinach
– Cucumber
– Spring onions
– Mint
– Feta cheese
– Almonds
– Cranberries
– Lemon
– Maple syrup
– Apple cider vinegar
– Dijon mustard
Steps:
1. Roast the pumpkin with olive oil and spices.
2. Marinate chicken in turmeric and oil.
3. Cook lentils and assemble the salad with roasted veggies and a homemade dressing.
4. Top with warm chicken and enjoy!
This salad is packed with protein, vitamins, and antioxidants, making it a great choice for a healthy and satisfying meal. Impress your family or friends with this flavorful and colorful dish!
Are you ready to elevate your salad game with a dish that’s as vibrant as it is nutritious? Turmeric chicken, roasted pumpkin, and lentil salad is here to prove that healthy eating doesn’t have to be boring. But here’s where it gets interesting. This recipe combines bold flavors, unexpected textures, and a touch of controversy, like whether or not you should really use that much turmeric. Let’s dive in. Ingredients. Don’t worry, we’ve got a shopping list for you. 250g, about two cups, pumpkin, chopped into 3 cm chunks, because size matters for even roasting. 3 tablespoons extra virgin olive oil, the liquid gold of the kitchen. One tspoon store-bought Moroccan seasoning, or make your own if you’re feeling adventurous. 700g chicken tenderloins, about eight pieces. Lean, mean protein machine. One teaspoon ground turmeric, the star of the show. But is it too much? Let’s debate that later. 200 g, one cup black French lentils. Fancy, but worth it. 2 tepoon stock powder, chicken or vegetable for that extra flavor kick. 1x400g can chickpeas drained and rinsed because no one likes soggy salad. One cup spinach leaves roughly chopped for that Popeye approved iron boost. One Lebanese cucumber, diced, small but mighty. Five spring onions, finely sliced for a subtle onion kick. One cup mint, finely chopped, freshness overload. 150g feta cheese, crumbled, salty, creamy, perfection. 115g, 1 cup, slivered almonds, toasted and roughly chopped. Crunch alert. 85g 2/3 cup dried cranberries. Sweetness to balance it all. Lemon wedges because citrus makes everything better. Lemon and maple syrup dressing. Yes, it’s as good as it sounds. 3 tablespoons extra virgin olive oil. Again, liquid gold. 2 tablespoons apple cider vinegar. Tangy and slightly rebellious. Juice of one lemon. Fresh, please. Two teaspoons dijon mustard for that subtle kick. Two teaspoons pure maple syrup because life’s too short for fake syrup. Sea salt and cracked black pepper seasoning is key. Method one. Step one, roast the pumpkin. Preheat your oven to 180° C fanforced. 200° C conventional. Toss the pumpkin pieces with half the olive oil and Moroccan seasoning. Roast for 25 to 30 minutes until golden and tender. Let it cool. Patience is a virtue. Step two, marinate the chicken. While the pumpkin roasts, coat the chicken tenderloins with the remaining olive oil and turmeric. Let it sit for at least 10 minutes. But here’s the controversial part. Is turmeric overpowering? Or is it the secret hero of this dish? Step three, cook the lentils. Boil the lentils with stock powder until tender, 12 to 14 minutes. Drain, rinse with cold water, and set aside. Pro tip, don’t overcook them. Nobody likes mushy lentils. Step four, whip up the dressing. Combine all dressing ingredients in a jar, shake vigorously, and season to taste. Simple yet game-changing. Step five, cook the chicken. Pan fry the marinated chicken for three to four minutes per side until golden. Cut into chunks and set aside. And this is the part most people miss. Don’t overcrowd the pan. It’s the secret to perfect browning. Step six, assemble the salad. In a large bowl, mix the roasted pumpkin, lentils, chickpeas, spinach, cucumber, spring onion, mint, feta, almonds, and cranberries. Drizzle with half the dressing and toss gently. Remember, coated, not drenched. Step seven, serve and impress. Divide the salad into four bowls. Top with warm chicken chunks and add a lemon wedge. Voila, a meal that’s as Instagram worthy as it is delicious. Final thoughts. This turmeric chicken and roasted pumpkin salad is a flavor explosion that’s sure to impress. But we want to hear from you. Is turmeric the unsung hero of this dish or does it steal the show? Let us know in the comments.
Dining and Cooking