(College) Recipes: Baby Spinach, Pumpkin, Chicken and Feta Salad
By Ashley Pianca Ashley is studying a Bachelor of Criminology/Bachelor of Laws and can’t go a day without listening to Beyonce.
After overindulging on chocolate at Easter I came to the realization that I should probably consume something that didn’t contain the glorious compound known as cocoa…and sugar for that matter… and probably that other thing I like to call insulation (winter’s coming). Though this attempt to abstain from the delectable pull of chocolate was short lived, I did however; manage to pull together this salad and restore nutrients to my body. Quick, easy and full of flavour, I highly recommend this recipe for lunch or dinner with friends or just a quiet study day in your room.
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- Large handful of baby spinach leaves - Large slice of pumpkin - 2 boneless, skinless chicken thighs - 1/8 of a raw onion, sliced - 50g of Feta - Small handful of walnuts
- 1 TBSP of honey - 2 TBSP of balsamic vinegar
1) Slice pumpkin into medium cubes and place into a microwave safe bowl with a small amount of water and cover with plastic wrap. Cook in microwave for approximately 6 minutes or until soft. Drain excess water.
2) Place chicken into a microwave safe dish with the onion, about 1 TBSP of olive oil and salt and pepper. Cover and cook in microwave for about three minutes before turning the chicken over and then cook again for about 4 minutes or until it is cooked all the way through.
3) Place spinach on serving a dish and add the pumpkin. Slice the chicken into strips and put on top. Roughly chop the walnuts and add them before crumbling the feta over everything.
4) Place honey and balsamic vinegar in a small dish and put in the microwave until the honey melts. This should take less than 30 seconds. Mix together and pour over salad.