Cranberries and pecans always make a wonderful addition to a mixed green salad, it is their color, crunch, and flavor that enhances any dish.
But have you ever thought of adding them to a delicious salad mixed with grilled chicken breasts, topped with a slightly sour and sweet coconut and apple cider vinegar dressing?
It never crossed our minds either, the dressing part, until recently - and we loved it so much, we just had to share, so that you can share it with loved ones too.
Does Paleo allow for nuts? That is always a question to ask when delving into a comprehensive Paleo food list. Nuts should be consumed in moderation, as a garnish, and not the main ingredient; a handful can do the body good.
Use your intuition and guide your cravings, for though they can add healthy fats and antioxidants to your diet, they also contain phytic acid. If snack time ever has you calling out for pecans, almonds, hazelnuts, cashews, or macadamias, then we can highly recommend cayenne-rosemary roasted nuts to satisfy your longing for a crunchy and nutritious bite.
Back to the chicken and butternut salad: the bountiful mixed salad greens are loaded with vitamins and minerals such as vitamins A and K, as well as being a wonderful source of folic acid. Now you have one more inspiration to eat a fresh salad for lunch every day!
Chicken And Butternut Salad Recipe
Serves: 4 Prep: 20 min Cook: 35 min
Ingredients
- 2 chicken breasts, cooked and diced
- 2 apples, thinly sliced
- 1 small butternut squash, diced
- 8 cups mixed salad greens
- ½ cup raw pecans, roughly chopped
- ¼ cup dried cranberries
- ½ tsp. onion powder
- ½ tsp. ground cinnamon
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
Coconut Dressing Ingredients
- ½ cup coconut milk
- 1 tbsp. apple cider vinegar
- 1 tsp. fresh lemon juice
- 2 tsp. maple syrup or raw honey
- Sea salt and freshly ground black pepper
Preparation
- Preheat oven to 425 F.
- In a bowl, combine the butternut squash, olive oil, onion powder, and ground cinnamon, and season to taste.
- Place on a baking sheet, and roast in the oven for 30 to 35 minutes.
- Combine all the ingredients for the coconut dressing, and whisk until well combined.
- In a salad bowl, mix together the greens, apple, cooked chicken breasts, butternut squash, pecans, and cranberries.
- Serve the salad with the coconut dressing.
📖 Recipe
Chicken And Butternut Salad Recipe
Ingredients
- 2 chicken breasts cooked and diced
- 2 apples thinly sliced
- 1 small butternut squash diced
- 8 cups mixed salad greens
- ½ cup raw pecans roughly chopped
- ¼ cup dried cranberries
- ½ tsp. onion powder
- ½ tsp. ground cinnamon
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
Coconut Dressing Ingredients
- ½ cup coconut milk
- 1 tbsp. apple cider vinegar
- 1 tsp. fresh lemon juice
- 2 tsp. maple syrup or raw honey
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 425 F.
- In a bowl, combine the butternut squash, olive oil, onion powder, and ground cinnamon, and season to taste.1 small butternut squash, ½ tsp. onion powder, ½ tsp. ground cinnamon, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
- Place on a baking sheet, and roast in the oven for 30 to 35 minutes.
- Combine all the ingredients for the coconut dressing, and whisk until well combined.½ cup coconut milk, 1 tbsp. apple cider vinegar, 1 tsp. fresh lemon juice, 2 tsp. maple syrup or raw honey, Sea salt and freshly ground black pepper
- In a salad bowl, mix together the greens, apple, cooked chicken breasts, butternut squash, pecans, and cranberries.2 chicken breasts, 2 apples, 8 cups mixed salad greens, ½ cup raw pecans, ¼ cup dried cranberries
- Serve the salad with the coconut dressing.
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