Crispy Rice Chicken Pumpkin Salad

Ingredients

• 1 cup brown rice, cooked and chilled
• 2 cups pumpkin, peeled and cubed
• 1 lb chicken breast, cut into strips
• 2 cups kale, chopped
• 1 cup cherry tomatoes, halved
• 1 medium red onion, sliced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper

• 1 cup lemon juice, freshly squeezed
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 clove garlic, minced

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. 03
   Meanwhile, season chicken strips with paprika, garlic powder, salt, and pepper. Cook in a skillet over medium heat until browned and cooked through, about 6-8 minutes.
4. 04
   Spread the cooked and chilled brown rice on a baking sheet. Bake in the oven for 10-15 minutes until crispy.
5. 05
   In a large bowl, combine kale, cherry tomatoes, and red onion. Add roasted pumpkin and cooked chicken.
6. 06
   Prepare the dressing by whisking together lemon juice, olive oil, honey, Dijon mustard, and minced garlic.
7. 07
   Drizzle dressing over the salad, tossing to combine.
8. 08
   Top salad with crispy rice just before serving for added texture.