Warm chicken salad with dukkah
Bypass the chicken shop and whip up this version at home instead. The chicken and
pumpkin are cooked together which means less clean-up but all the avour!
Serves 4
Preparation time 5 minutes
Bake time 25 minutes
Ingredients
2 large (750g) chicken breast llets, trimmed of excess fat
2 tbsp dukkah
400g pumpkin, peeled, cut into 3cm pieces
1 tbsp olive oil
100g baby rocket or mixed salad leaves
Crusty wholegrain bread, to serve
Hummus dressing
½ cup hummus
¼ cup fresh squeezed orange juice
1 tsp nely grated orange zest
1 tbsp olive oil
Method
1. Line the base of the inner pot with a large piece of baking paper. This makes it easier to remove the baked chicken.
Coat both sides of the chicken in dukkah and place into the base of the pot.
2. Arrange pumpkin over the top of the chicken. Drizzle chicken and pumpkin with olive oil and season with salt and pepper.
3. Close the lid. Select BAKE program, set time for 25 minutes and press START.
4. To make the hummus dressing combine all ingredients in a bowl. Whisk until smooth and combined. Chill until required.
5. When cooking is complete, stand for 5 minutes then remove the lid. Using the baking paper carefully lift out the chicken
and pumpkin. Transfer to a cutting board and slice chicken.
6. Arrange salad leaves on 4 serving plates, top with sliced chicken and pumpkin. Drizzle with prepared dressing. Serve with
crusty wholegrain bread.
Cook’s note
Bake
Set valve to
“Bake” position.
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