Roast Pumpkin And Chicken Salad

Serves 2

Ingredients

• 2 cooked chicken breasts (or leftover roast chicken), diced
• 1 cup diced raw pumpkin
• 2 cloves garlic, sliced
• ¼ red onion, sliced
• ½ red pepper (capsicum), sliced
• ½ cup cherry tomatoes, halved
• 1 handful arugula (rocket)
• Salt and pepper, to taste
• Olive oil, for dressing

Method

1. Preheat the oven to 390ºF.
2. Arrange the diced pumpkin and garlic on a greased baking tray. Drizzle with olive oil and roast for approximately 30 minutes, or until cooked and lightly browned.
3. Place all ingredients into a large salad bowl and toss. Drizzle with olive oil and serve.