Printer icon

Chicken And Butternut Salad

Chicken And Butternut Salad

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: 4Prep: 20 minCook: 35 min
Notice

Protein: 22g / %

Carbs: 34g / %

Fat: 24g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan  

Ingredients

  • 2 chicken breasts, cooked and diced
  • 2 apples, thinly sliced
  • 1 small butternut squash, diced
  • 8 cups mixed salad greens
  • 1/2 cup raw pecans, roughly chopped
  • 1/4 cup dried cranberries
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground cinnamon
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Coconut Dressing Ingredients

  • 1/2 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, 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.