Light Salad with Chicken Breast, Roasted Pumpkin, and Kiwi

Ingredients

• Chicken fillet 5 oz
• Pumpkin 5 oz
• Kiwi 5 oz
• Chocolate eggs 2 pieces
• Hard Cheese 0 oz
• 20% Sour Cream 3 tablespoons
• Garlic 1 clove
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Boil the chicken breast in salted water, cool it in the broth. Cut into medium-sized cubes or strips.

Step 3

Peel the pumpkin from the skin and seeds, wash and dry it well, cut into thin strips and place in a baking dish.

Step 4

Place the pumpkin in the baking dish. Bake for about 20 minutes in a preheated oven at 355°F. Cool the roasted pumpkin.

Step 5

Boil the eggs, cool them, and peel.

Step 6

Add the diced chicken breast to the cooled pumpkin.

Step 7

Cut the eggs into strips or medium-sized cubes and add them to the pumpkin and chicken breast.

Step 8

Peel the kiwi and cut it into strips, then add it to the pumpkin, chicken breast, and eggs.

Step 9

Wash the dill, dry it, chop finely, and add it to the bowl with the prepared ingredients.

Step 10

Grate the hard cheese on a fine grater.

Step 11

Add 3 tablespoons of sour cream to the bowl. Peel, wash, and press the garlic. Add salt to taste. Gently mix all the ingredients.

Step 12

Serve chilled.