Power Chicken Salad

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Portions: 1 


  • Olive oil spray
  • 300g butternut pumpkin, peeled and cut into 1cm pieces
  • 1 large brown onion, thinly sliced
  • 1 large red capsicum, cut into 1 cm pieces
  • 350g broccoli, cut into florets
  • 400g skinless chicken breast fillets, trimmed and thinly sliced
  • 400g can chickpeas, rinsed and drained
  • 120g baby spinach leaves (or lettuce)
  • 80g feta cheese

Creamy Dressing

  • 1/3 cup low-fat natural yoghurt
  • 1/4 cup lime or lemon juice
  • 2 tbsp. sweet chilli sauce
  • ¼ cup dried cranberries


  1. Heat a non-stick frying pan over medium heat. Spray pumpkin with oil. Add to pan and cook, stirring, for 3-4 minutes. Add onion, capsicum and broccoli and cook, stirring, for 3-4 minutes or until tender. Transfer to a large bowl.
  2. Spray chicken with oil and add to pan. Cook, stirring, for 3-4 minutes or until chicken is golden-brown and cooked. Transfer to bowl. Cool slightly.
  3. Add chickpeas, feta and baby spinach to the bowl and mix.
  4. Make creamy dressing: combine yoghurt, juice and chilli sauce. Divide salad between plates and drizzle with yoghurt dressing.
  5. Sprinkle with cranberries and serve.
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