Winner Winner Chicken Dinner! This salad has something for everyone – its sweet, savory, spicy, crunch and creamy all at the same time. It is 100% paleo friendly and incredibly filling. It really does put most entree salads to shame. I challenge any restaurant to do it better than this.
Note: To make this a quick weeknight meal, cook the chicken and roasted vegetables the day before so they are cooled and ready to be added to the fresh salad ingredients.
Servings: 3-4; Approximately 450 calories per serving
For the Chicken:
1 pound boneless, skinless chicken breasts
1/8 tsp cayenne pepper
1/8 tsp turmeric
1/2 tsp sea salt
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1/2 TBSP ground ginger
1 TBSP lemon juice
1 TBSP dried parsley
For the Salad:
1 small butternut squash, peeled and cubed
1 large red beet, peeled and cubed
2 TBSP olive oil
1/4 tsp salt
5 cups romaine lettuce, chopped
1 cup arugula
3 medjool dates, pitted and chopped
1 avocado, cubed
1 carrot, shredded
3 TBSP toasted almonds
3 TBSP unsweetened cherries or cranberries
For the Dressing:
1 TBSP dijon mustard
1/4 cup champagne vinegar
1 TBSP lemon juice
Pinch of salt and pepper
Place all the chicken ingredients in a ziplock bag, shake well and refrigerate for several hours to marinate.
Preheat oven to 400 degrees. Bake the chicken for 20 minutes, flipping half way through. Meanwhile, toss the beets and squash in olive oil and salt and place on a tinfoil-lined cooking sheet. When the chicken is done cooking, roast the beets and squash for 10-12 minutes. Let the chicken and roasted vegetables cool.
After the chicken, beets and squash are cooled, combine all salad ingredients in a large bowl. Whisk together the dressing ingredients and then toss the salad until the dressing is evening distributed. Slice the chicken breasts and place slices on top of the salad.