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Photo of Smoked chicken and beetroot salad by WW

Smoked chicken and beetroot salad

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Pumpkin

600 g, cut into thin wedges

Walnuts

35 g, (⅓ cup)

Mustard

2 tsp, English variety

Olive oil

1 tbs

Vinegar, Sherry

1 tbs

Lemon juice

1 tbs

Mixed salad leaves

100 g, baby salad leaves

Lentils, canned, rinsed, drained

1 400g can, (400g can)

Beetroot

4 baby, (250g), cut into thin wedges

Smoked skinless 97% fat-free chicken breast

165 g, thinly sliced

Soft goat's cheese

50 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin, in a single layer, over prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20–25 minutes until golden and tender. Add walnuts for the last 5 minutes of cooking.
  2. Meanwhile, combine mustard, oil, vinegar and juice in a bowl.
  3. Combine salad leaves, lentils, beetroot, pumpkin and chicken in a bowl. Crumble over walnuts and cheese and drizzle with dressing to serve.

Notes

TIPS: Smoked chicken is sold in the deli or chilled meat cabinets of most supermarkets. If unavailable, use skinless lean cooked chicken breast. Add it: Another 165g 97% fat-free smoked chicken breast. Swap it: Chicken for 6 hard-boiled eggs (halved).

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