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For us, summer equals al fresco, and al fresco means deliciously refreshing salads, and we always add some starch and protein so that it is a full, balanced meal. If you serve this salad with some crusty bread or rolls, it will tick all the boxes!

Smoked Chicken & Roast Butternut Salad


  • 500 ml butternut, cut into 2 cm cubes
  • 30 ml olive oil
  • salt and freshly-milled black pepper
  • 180 g mixed pack lettuce leaves
  • 180 g young, slim green beans, stalks removed
  • 1 red pepper, thinly sliced
  • 3 smoked chicken breast fillets, thinly sliced
  • 200 g Rosa tomatoes, halved
  • lemon infused olive oil and balsamic reduction to taste


Place the butternut in a saucepan with a little water, and cook until nearly done. Drain and place in a single layer on a baking sheet. Drizzle with the oil, season to taste and toss well. Roast in the oven preheated to 200º C for 15 minutes or until tender and slightly charred. Remove from oven and set aside to cool.

Place the lettuce in a large salad bowl. Arrange the green beans, red pepper, chicken, tomatoes and butternut on top of the lettuce.

Serve simply drizzled with lemon-infused olive oil, balsamic reduction and milled salt and black pepper.

Serves 6