---
title: Roast Pumpkin & Chicken Salad with Hot Honey Dressing
servings: 1
---

= Roast Vegetables

Preheat the #oven to 190°C fan-forced.

Cut the @sweet potatoe{500%g} into 2-3cm cubes, cut the @red onion{1%large} into wedges, and cut the @broccoli{1%large head} into florets, then place them all on a large lined #baking tray. Drizzle with @olive oil{1%tbsp} and @hot honey{2%tsp}, season with salt and pepper, then toss to coat.

Roast for ~{30-35%minutes}, or until the pumpkin is tender and caramelised and the broccoli is lightly charred.

= Chicken

Bring a medium #pot of water to the boil.

Add the @chicken breast{1}, fat trimmed, cover with a #lid, and reduce the heat to low and cook for ~{8-10%minutes}, depending on chicken size.

Turn off the heat and let the chicken sit in the hot water for ~{5%minutes} to stay juicy. Remove the chicken, rest for ~{5%minutes},

Then shred with your hands or two forks.


= Hot Honey Dressing

Whisk together @olive oil{1%tbsp}, @honey{2%tsp}, juice of @lemon{0.5}, @Dijon mustard{1%tsp}, salt and pepper in a small #bowl until smooth.

= Assembly

Crumble the @feta{100%g}, roughly chop the @roasted almonds{0.33%cup}, roughly chop the @parsley leaves{0.33%cup}, roughly chop the @mint leaves{0.25%cup}, and roughly chop the @coriander leaves{0.33%cup}.

Add the roasted vegetables, shredded chicken, @dried cranberries{0.33%cup}, almonds, feta, parsley, mint and coriander to a large serving #bowl. Pour over the dressing and gently toss until coated, then serve.