Sesame Crusted Pumpkin, Chicken And Parsley Chopped Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the pumpkin into wedges and remove the seeds. Season with salt and pepper.
• STEP 3.In a bowl, mix together the sesame seeds and breadcrumbs. Dip each pumpkin wedge into the mixture, pressing firmly to coat.
• STEP 4.Place the coated pumpkin wedges on a baking sheet and drizzle with olive oil. Bake for 25-30 minutes, or until the pumpkin is tender and the crust is golden brown.
• STEP 5.While the pumpkin is baking, cook the chicken breast in a separate pan until cooked through. Slice into thin strips.
• STEP 6.In a large bowl, combine the chopped parsley, sliced chicken, and baked pumpkin wedges.
• STEP 7.In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
• STEP 8.Drizzle the dressing over the salad and toss to coat evenly.
• STEP 9.Serve the sesame crusted pumpkin, chicken, and parsley chopped salad as a main dish or as a side salad.

Cooking Tips

• Make sure to press the sesame seed and breadcrumb mixture firmly onto the pumpkin wedges to ensure a crispy crust.
• You can use any type of pumpkin or squash for this recipe, such as butternut squash or acorn squash.
• Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes or crumbled feta cheese.

Storage and Serving

• This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• If making ahead of time, store the dressing separately and toss with the salad just before serving to prevent wilting.
• To serve, you can garnish the salad with additional sesame seeds or chopped parsley for added flavor and presentation.