Butternut and Chicken Salad

Ingredients:

2 cups butternut, diced
1 cup pomegranate seeds
2 skinless chicken breasts
2 cups baby spinach
1 tablespoon olive oil
50g feta cheese
Salt and pepper to taste

Method:

1. Steam the butternut in the microwave or with a steamer until cooked.

2. While the butternut cooks, rub the chicken breasts with the olive oil, and then pan-fry in a medium sized skillet over medium high heat.

3. Once the chicken has been cooked, season with salt and pepper and allow to cool. Once cooled, shred the chicken using a fork.

4. Place baby spinach into a large salad bowl. Add the butternut and chicken and mix well.

5. Add the pomegranate seeds and mix well once more. Top the salad with crumbled feta cheese, and serve