Light Salad with Chicken Breast, Roasted Pumpkin, and Kiwi
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Light salad with chicken breast, roasted pumpkin, and kiwi
Ingredients
- Chicken fillet - 7.1 oz
- Pumpkin - 7.1 oz
- Kiwi - 5.3 oz
- Chocolate eggs - 2 pieces
- Hard Cheese - 0.9 oz
- 20% Sour Cream - 3 tablespoons
- Garlic - 1 clove
- Salt - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Boil the chicken breast in salted water, cool it in the broth. Cut into medium-sized cubes or strips.
Step 3
Peel the pumpkin from the skin and seeds, wash and dry it well, cut into thin strips and place in a baking dish.
Step 4
Place the pumpkin in the baking dish. Bake for about 20 minutes in a preheated oven at 356°F. Cool the roasted pumpkin.
Step 5
Boil the eggs, cool them, and peel.
Step 6
Add the diced chicken breast to the cooled pumpkin.
Step 7
Cut the eggs into strips or medium-sized cubes and add them to the pumpkin and chicken breast.
Step 8
Peel the kiwi and cut it into strips, then add it to the pumpkin, chicken breast, and eggs.
Step 9
Wash the dill, dry it, chop finely, and add it to the bowl with the prepared ingredients.
Step 10
Grate the hard cheese on a fine grater.
Step 11
Add 3 tablespoons of sour cream to the bowl. Peel, wash, and press the garlic. Add salt to taste. Gently mix all the ingredients.
Step 12
Serve chilled.
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