Pumpkin Salad With Chicken & Avocado

Come January all I want is greens, and as I’m not a fan of a boring leafy salads that never fill you, you’re always gonna see me add quality protein and good fats!

This simple salad of mixed organic leaves, roasted pumpkin and turmeric baked chicken with avocado did the job for dinner, and as my largest meal of the day is always breakfast or lunch (where I have more time to burn the energy)… why not!

Prep Time: 5 minutes

Cooking tips:

  • Roast a whole chicken as part of your ‘food prep’
  • Roast a whole pumpkin as part of your ‘food prep’
  • Buy mixed salad leaves for speed

1/2 ripe avocado
100g of roast pumpkin
100g of roast chicken
1/2 bag of mixed salad leaves
1/2 lemon
1 tbspn of extra virgin olive oil
1 tsp of sesame seeds


  1. Place all salad leaves in a bowl
  2. Assemble pumpkin, chicken & avocado on top
  3. Squeeze over the lemon juice
  4. Drizzle over the olive oil
  5. Sprinkle with sesame seeds

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