catson salad

a greek salad
tags:
cooked, gluten free, hot, paleo, warm

how to make it

Place the chicken in the preheated oiled fry pan and season with season all.

While that's cooking, slice and dice the vegetables, and preheat a second pan. Keep the pumpkin slices fairly thin so they don't take too long to cook.

When the chicken's about halfway done, flip it, drizzle a little olive oil into the second pan and lay the pumpkin slices out. The oil turns it a lovely dark golden colour. Season. Flip after a few minutes, and add a little more seasoning. Add pine nuts into the gaps, so they toast lightly.

In the serving dish (or plate), lay down a bed of lettuce. Arrange the pumpkin slices, lay the chicken on top (diced or whole), and scatter with the pine nuts and crumbled feta. Drizzle the whole dish with a little of the lemon infused oil just before serving.