Go Back
–+ servings
Indian-Spiced Chicken and Roasted Butternut Salad on a white plate.
Print Pin
5 from 1 vote

Indian-Spiced Chicken and Roasted Butternut Salad Recipe

One of the most wonderful spice combinations is about to hit your plate, you must try this Indian-spiced chicken and butternut salad to experience it!
Course Salad
Cuisine Indian
Keyword indian spiced, recipe, roasted butternut, salad
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 2 people
Calories 1022kcal
Cost 10

Ingredients

Chicken Ingredients

Butternut Squash Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine all the butternut ingredients together and mix well.
    1 small butternut squash, 2 tbsp. coconut oil, 1 tsp. garam masala, ½ tsp. ground turmeric, 1 tsp. sea salt
  • Transfer to a baking dish and place in the oven. Allow roasting for 40 minutes until the squash is cooked and slightly caramelized.
  • For the chicken, combine all the marinade ingredients, pour over the chicken and allow to marinate for 20 minutes.
    2 chicken breasts, 1 tsp. garam masala, ½ tsp. turmeric, ½ tsp. cayenne pepper, 1 tsp. salt, 2 tbsp. coconut oil, 2 tbsp. lemon juice
  • Cook the chicken in a hot pan until golden brown and cooked through.
  • Remove the chicken from the pan, then add the cashews and allow to toast.
  • Combine the coconut milk, honey, lemon, and salt; mix well to make the dressing.
    ½ cup coconut milk, 2 tbsp. lemon juice, 1 tsp. honey, Sea salt to taste
  • Slice the chicken and serve on a bed of baby lettuce leaves along with the roasted butternut squash and toasted cashews.
    Baby lettuce leaves, ½ cup raw cashew nuts
  • Drizzle the dressing over the salad and serve.

Nutrition

Calories: 1022kcal | Carbohydrates: 61g | Protein: 65g | Fat: 63g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 146mg | Sodium: 2068mg | Potassium: 2190mg | Fiber: 10g | Sugar: 11g | Vitamin A: 40414IU | Vitamin C: 93mg | Calcium: 235mg | Iron: 9mg