Chicken salad with grilled pumpkin


1/3 cup breadcrumbs
1 cup finely grated Parmesan
1/4 cup flour
2 eggs lightly beaten with a fork
750 g chicken fillets
Oil for frying chicken
300 g peeled and diced pumpkin
1 grated garlic clove
2 tbsp. tablespoons balsamic vinegar
1 tbsp. spoon of olive oil
100 grams spinach
1 small onion, cut into thin half-rings
2 tbsp. tablespoons toasted pine nuts

1. Pour the pumpkin slices with olive oil and place on a baking sheet. Bake in a well preheated oven until tender and brown.

2. Mix the crumbs with the Parmesan cheese in a large plate. Slightly add salt and pepper. Pour the flour into a large bowl. Place the eggs into a separate shallow bowl.

3. Roll the chicken first in flour, shaking off excess. Then dip in egg and then in bread mixture.

4. Fry the chicken turns in sufficient quantities for frying oil until cooked and golden brown.

5. Arrange the chicken on a paper towel to drain.

6. Whisk the garlic, vinegar and oil. Combine spinach, onion, pumpkin and pine nuts in a large bowl. Pour the dressing, mix, top with chopped chicken fillet. Chicken salad is ready.


Bon Appetit!

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