Golden Vegetable Oat Salad with Butternut Squash and Poached Chicken
1 x 250g pack Oat Made Golden Vegetable
1 Small butternut squash, cut into thick slices
2 tbsp Olive oil
1 Chicken breast, about 150g
1 x Small bunch parsley
1 Garlic clove, peeled
1 Small head of radicchio, leaves roughly torn
1 Large handful of rocket
Salt and Pepper
- Preheat the oven to 200ºC.
- Tip the sliced butternut squash into a roasting tin and drizzle over the olive oil. Season well with salt and pepper, toss together then roast for 30-40 minutes or until tender and starting to caramelise.
- Meanwhile, poach the chicken. Place the chicken breast into a large saucepan and add the garlic, parsley and a generous pinch of salt then cover with cold water. Bring to the boil then immediately turn the heat down to low and gently simmer for 10 minutes or until the juices run clear from the thickest part of the breast. Remove the chicken from the pan then shred.
- Prepare the Oat Made following the directions on the packet then toss together with the roasted squash, radicchio, rocket and shredded chicken.