Chicken, Pumpkin & Spinach Risoni Salad

Serves: 4
Preparation Time: 15
Cooking Time: 15


  • 500ml Campbell's Real Stock - Chicken
  • 500g skinless chicken breast
  • ½ cup risoni pasta (orzo)
  • 300g butternut pumpkin, peeled and cut into 1cm thick sticks
  • 1 ½ cups green beans, topped and tailed
  • 3 cups baby spinach leaves, washed
  • 1 lemon, zest and juice of
  • 10 sprigs of fresh mint leaves, finely chopped
  • ½ cup natural greek style yoghurt
  • ½ cup pumpkin seeds, toasted


  1. In a saucepan bring the Campbell's Real Stock to the boil and add chicken and risoni. Reduce heat and simmer for 12 minutes until chicken and risoni are cooked.

  2. Remove chicken, slice and place into a large serving bowl. Drain risoni into a bowl to retain stock. Add risoni to chicken.

  3. Return stock to saucepan and bring to boil. Add pumpkin and cook for 4 minutes. Add beans and cook for 1 minute until vegetables are just tender. Remove then add to chicken along with the baby spinach.

  4. Add lemon zest and juice to stock, bring to boil and reduce liquid by two thirds. Cool.

  5. Combine the mint and yoghurt.

  6. Pour cooled, reduced lemon stock over chicken salad and toss until combined.

  7. Sprinkle over pumpkin seeds and serve immediately drizzled with minted yoghurt.


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