⏎ All Recipes
Autumn Pumpkin and Chicken Salad
⏎ All Recipes
Autumn Pumpkin and Chicken Salad
This Autumn Pumpkin and Chicken Salad brings together the earthy flavors of roasted pumpkin and the savory richness of seared chicken. With toasted nuts, fresh greens, and a tangy vinaigrette to tie it all together, this salad is ideal for early autumn lunches or light dinners. It shines as a fresh, nourishing option during harvest season. Enjoy it at weekend gatherings, or as a simple, refreshing meal at home. For an ideal pairing, serve the salad with whole-grain bread or a light pumpkin soup to complete your full autumn-inspired meal. This combination celebrates fall flavors and makes for a satisfying yet healthy dish.
Products Used
Salad Serving Set
$89.99
12-Inch Hybrid Nonstick Frying Pan
$139.99
4-Piece SureGrip® Magnetic Measuring Cup Set
$29.99
Directions
- Salt and pepper both sides of your chicken breast.
- Heat your Anolon X skillet or sauté pan over medium heat until hot.
- Sear each side of the chicken until brown, then lower heat to finish cooking the middle of chicken.
- Once done, set chicken aside to rest.
- Mix chili powder and ginger spice with pumpkin cubes and add into Anolon X pan with olive oil. Cook until browned and soft and set aside.
- Assemble the salad in your Anolon Salad Serving bowl by mixing all greens and toppings together.
- Slice chicken into strips and add to top of salad with blue cheese.
Enjoy!
Ingredients
- 5 oz container of spring mix greens
- 1 cup raw brussel sprouts, shaved thin
- 2 chicken breasts 1 cup fresh pumpkin, cubed
- ½ cup dried cranberries ½ cup roasted pumpkin seeds
- ½ cup bacon bits
- 2 tsp chili powder
- 2 tsp ginger spice
- Blue cheese for topping salad
- Your favorite berry or apple salad dressing
Yield:
2 servings