Sesame Crusted Pumpkin, Chicken And Parsley Chopped Salad Recipe

Recipe By Slurrp

This sesame crusted pumpkin, chicken, and parsley chopped salad is a delicious and nutritious meal. The pumpkin is coated in a crunchy sesame crust, adding a nutty flavor and texture to the dish. The chicken is tender and juicy, complementing the sweetness of the pumpkin. The parsley adds a fresh and vibrant element to the salad, while the dressing ties all the flavors together. This salad is perfect for a light lunch or dinner, and can be enjoyed warm or cold.

4.9
29 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Sesame Crusted Pumpkin, Chicken And Parsley Chopped Salad
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ingredients serve

Ingredients for Sesame Crusted Pumpkin, Chicken And Parsley Chopped Salad Recipe

  • 1/4 Small Pumpkin
  • As required Salt And Pepper, To Taste
  • 0.06 cup Sesame Seeds
  • 0.06 cup Breadcrumbs
  • 1/2 tablespoon Olive Oil
  • 1/4 Chicken Breast
  • 1/4 cup Chopped Parsley
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Honey
  • As required Salt And Pepper, To Taste

Directions: 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.
Nutrition
value
780
calories per serving
56 g Fat35 g Protein33 g Carbs12 g FiberOther

Current Totals

  • Fat
    56g
  • Protein
    35g
  • Carbs
    33g
  • Fiber
    12g

MacroNutrients

  • Carbs
    33g
  • Protein
    35g
  • Fiber
    12g

Fats

  • Fat
    56g

Vitamins & Minerals

  • Calcium
    384mg
  • Iron
    6mg
  • Vitamin A
    815mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    122mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    36mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    144mg
  • Manganese
    < 1mg
  • Phosphorus
    457mg
  • Selenium
    32mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp