How to make chicken salad with banana and squash recipe

How to Make Chicken Salad with Banana and Squash Recipe This chicken salad is easy to make.

You can use canned or frozen banana and cucumber.

You may want to use fresh or frozen squash.

It is best to use the same kind of squash, it will keep well.

You will need a lot of squash for this recipe.

You’ll also need some fresh mint, lemon, and some fresh herbs.

You want to add some fresh lemon juice to the salad as well.

The squash can be eaten straight away or refrigerated for up to one day.

The salad will keep for two to three days.

Serve this salad with rice or noodles.

Enjoy!

Print Ingredients 1 cup water (or use water from a jar)

How to make the best pumpkin pie recipe with no ingredients and no fuss

This recipe is simple and the result is one of my favourite pumpkin pie recipes I’ve tried, with just enough of the spice for my liking.

It’s also a great way to add a splash of cinnamon to your favourite pumpkin or add a little something extra to your cobblers.

The pumpkin pie filling makes a great side dish too.

You can even try this pumpkin pie stuffed with some fresh fruit for a bit of fruit and veg.

A lot of people are asking me to make this recipe again and I’m thrilled to say I’m happy to oblige.

This recipe uses a lot of ingredients and makes a lovely, easy pumpkin pie that’s perfect for a summer meal.

Ingredients: 3 tablespoons coconut oil 1 cup chopped onion (optional) 1 cup dried cranberries 2 cups peeled and sliced apple 1/2 cup coconut milk 1/4 cup flour 1/3 cup sugar 2 teaspoons vanilla extract 3 large eggs 1/8 teaspoon salt (or to taste) 3 cups pumpkin puree 1 tablespoon pure maple syrup 2 tablespoons pumpkin pie spice (optional for topping) 1/1 cup pumpkin pureed filling 1/6 teaspoon cinnamon 1/5 teaspoon nutmeg 1/16 teaspoon nutty salt Instructions: Heat coconut oil in a medium pot over medium heat.

Add the onion and cook for about 10 minutes, stirring occasionally, until the onion is translucent.

Add all the other ingredients, including the cranberries, to the pot.

Add salt, maple syrup and pumpkin pie spices, if using, and bring to a boil.

Reduce the heat to low and simmer for about 15 minutes, or until the cranberry mixture starts to thicken.

Remove from the heat and add the pure maple sugar, pumpkin pie flavor and cinnamon.

Stir well and cover with a lid.

Let the mixture cool for a few minutes and then pour into a greased pie plate.

Place a couple of tablespoons of filling in the centre of the pie, and the rest in the middle.

Top with a few sprigs of fresh, chopped, fresh orange peel.

Serve warm with a sprinkle of nutmeg.

Recipe Notes: This recipe makes about 2 cups of filling.

If you are using less pumpkin pie pie filling, adjust the amount accordingly.

If using less maple syrup, reduce the amount of sugar to a more appropriate level.

This pumpkin pie is also perfect for making vegan pumpkin pie, which is made from all natural ingredients.

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