Mid Week Winter Warmer : Pulled Chook Salad

I know, I know, it's a tad chilly out there so a salad is the last thing you're body is craving but this one is bold, robust and reeking of health, flavour and goodness to give you that much needed boost of immunity but leave you feeling nourished and warmed.

Eeek - this was written for me in winter!

The key to making this salad well is quality, seasonal ingredients, the difference really is incredible and well worth the extra $$ so with this in mind I gathered my chosen produce at the amazing Eveleigh Farmers Markets.

I bought a selection to add to my herb garden

Veggies from Kurrawong Organics

Winter Warmer Pulled Chook Salad

The chicken is soft and succulent as it's steamed in it's own juices in a neat foil parcel - pure health. Ensure your free range chicken fillets are sitting snugly in a bed of herbs of your choice, a squeeze of lemon juice, dash of olive oil, salt and pepper and a slug of water at about 180C for around 45 mins or until cooked through.

Shut the doors will ya, it's freezing in here

Oooo check out my tan

At the same time, roast some cubed pumpkin in some olive oil, fresh rosemary and season well - this can go at the bottom of the oven at the same time as the chooks until it's soft, golden and buttery sweet. Set aside and keep warm.

      yeah, I am cute, sweet and tasty

Chop your chosen salad favourites into chunky pieces, I went for these beautiful heirloom tomatoes - call me shallow but looks go along way..

Mirror mirror on the wall...

Umm do i have onion breath?

Minty freshness, coriander, parsley threesome

Into a large salad bowl add in a couple of finely chopped spring onions, a bag of baby spinach, a can of washed and drained cannelleni beans and a good handful of your chosen herbs.

Whilst the chicken fillets are finishing off, use a jam jar to make your dressing using half a lemon, a spoonful of plain yogurt, salt, pepper and a generous slug of olive oil.

Take the chicken out the oven, check its cooked through and simply pull apart with two forks and add to the salad bowl along with the pumpkin and cubed Danish Feta. Dress the salad with the juices from the parcels and the lemon dressing, mix well and serve with warmed crusty bread and grated parmesan.

Pretty as a picture and enough for lunch