Healthy living

Grilled pumpkin, asparagus and chicken salad

A salad with grunt to enjoy in the sun.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4


  • olive or canola oil spray
  • 8 chicken tenderloins (400 g)
  • 1 clove garlic, crushed
  • juice of 1 lemon
  • 2 bunches asparagus, ends trimmed
  • 450 g jap, kent or butternut pumpkin, peeled, cut into 5 mm thick slices
  • 420 g can no-added-salt lentils, rinsed and drained
  • 1/3 cup balsamic vinegar
  • 150 g baby spinach or mixed leaves
  • 1 punnet cherry tomatoes, halved (250 g)
  • 1/2 cup chopped continental parsley


1. Spray a barbecue, char-grill or griddle with oil, pre-heat to medium-high. Place chicken in a small dish with 1/2 the crushed garlic and lemon juice; stir to coat and set aside to marinate.

2. Place asparagus on heated grill and cook for 7 minutes or until lightly charred, turning occasionally. Remove from grill, cut into 5 cm pieces then set aside. Respray grill and cook pumpkin in batches for 2–3 minutes each side until charred and just tender. Remove from heat, cut into 3 cm triangles and set aside.

3. Respray grill and cook chicken for 2–3 minutes each side until cooked through.

4. Meanwhile, in a small bowl combine lentils, remaining 1/2 clove crushed garlic and balsamic.

5. To serve, divide spinach or salad leaves, tomatoes, lentils with dressing, asparagus and pumpkin among serving plates. Sprinkle with parsley then top with chicken; serve immediately.


Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.


  • Add other chargrilled vegetables such as green beans, broccollini, cauliflower, zucchini, eggplant, capsicum or sweet potato.
  • Include other vegies such as sliced red capsicum, cucumber, radish, red onion or semi-sundried tomatoes.
  • Replace lentils with drained no-added-salt cannellini beans, butter beans, chickpeas or four bean mix.

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