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    Home » Recipes » Paleo Recipes

    Chicken And Butternut Salad Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    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?

    Chicken And Butternut Salad on a tray.

    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

    1. Preheat oven to 425 F.
    2. In a bowl, combine the butternut squash, olive oil, onion powder, and ground cinnamon, and season to taste.
    3. Place on a baking sheet, and roast in the oven for 30 to 35 minutes.
    4. Combine all the ingredients for the coconut dressing, and whisk until well combined.
    5. In a salad bowl, mix together the greens, apple, cooked chicken breasts, butternut squash, pecans, and cranberries.
    6. Serve the salad with the coconut dressing.

    📖 Recipe

    Chicken And Butternut Salad on a tray.

    Chicken And Butternut Salad Recipe

    What's for lunch? A generous amount of mixed greens, dried cranberries, and pecans with coconut dressing covering roasted butternut squash and chicken.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Main Course, Salad
    Cuisine American
    Servings 4 people
    Calories 480 kcal

    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.

    Nutrition

    Calories: 480kcalCarbohydrates: 36gProtein: 31gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 73mgSodium: 97mgPotassium: 1153mgFiber: 6gSugar: 12gVitamin A: 20869IUVitamin C: 59mgCalcium: 140mgIron: 4mg
    Keyword butternut, chicken, paleo, recipe, salad
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes, Paleo Salad Recipes Tagged With: Complete Meals, cooking: oven, diet: dairy-free, diet: egg-free, diet: shellfish-free, good for leftovers, Paleo Dinner Recipes, Paleo Kid-Friendly Recipes, Paleo Lunch Recipes, Paleo Nightshade-Free Recipes

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    5 from 1 vote (1 rating without comment)

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