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.
Servings 4 people
Calories 480kcal
Cost 10
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: 480kcal | Carbohydrates: 36g | Protein: 31g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 73mg | Sodium: 97mg | Potassium: 1153mg | Fiber: 6g | Sugar: 12g | Vitamin A: 20869IU | Vitamin C: 59mg | Calcium: 140mg | Iron: 4mg