Ingredients
For the Chicken*
- 1 lb organic chicken tenderloins
- 1 tbsp organic coconut oil melted
- sea salt and black pepper
- 1/2 tsp onion powder
- 1 tsp lemon juice
For the salad:
- 3 cups mixed salad greens
- 3 cups butternut squash cubed, 1"
- 1 tbsp coconut oil melted
- fine grain sea salt
- 1 med-large apple sliced thin
- 1 cup raw pecans roughly chopped
For the Maple Dressing:
- 1 cup full fat canned coconut milk
- 3 tsp raw apple cider vinegar
- 1 tsp fresh lemon juice
- 2 tsp pure maple syrup
- 2 tsp spicy brown mustard
- dash sea salt
Instructions
Make the Dressing**
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Put all dressing ingredients in a tall cup and blend with an immersion blender (regular blender is okay too, just add ingredients to blender as usual)
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When all is combined and creamy, transfer to a glass jar, cover and refrigerate while you prepare the rest.
Roast the Butternut:
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Preheat your oven to 425 degrees. Put the cubed butternut in a bowl with the 1 tbsp melted coconut oil and toss to coat. Sprinkle with sea salt, then spread out in a single layer on a large baking sheet lined with parchment paper. Roast for about 30 minutes - until golden brown and soft.
Make the chicken*:
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Heat a large heavy skillet over med-high heat. Mix together the melted coconut oil and lemon juice and coat the chicken pieces in the mixture, then sprinkle with salt, pepper and onion powder. Cook in the hot skillet 3 minutes on each side, until no longer pink in the center. Remove from heat and set aside.
Toast the pecans:
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When the butternut is done, lower the heat to 300 degrees and toast the pecans on a baking sheet, in a single layer for about 5 minutes.
Assemble the salad:
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Chop the chicken into bite side piece and arrange the salad: Greens, sliced apples, roasted butternut, chicken, toasted pecans. Serve with dressing drizzled over the top. Enjoy!
Recipe Notes
*You can also use any leftover cooked chicken or turkey you have around!
**I recommend making the dressing first and refrigerating for at least an hour prior to serving so the flavors can blend and it can thicken. You will have leftover dressing - store it tightly covered in the refrigerator for up to 5 days.
Nutrition
Calories: 384kcal
Carbohydrates: 18g
Protein: 19g
Fat: 27g
Saturated Fat: 12g
Cholesterol: 48mg
Sodium: 120mg
Potassium: 750mg
Fiber: 3g
Sugar: 6g
Vitamin A: 7715IU
Vitamin C: 22.9mg
Calcium: 64mg
Iron: 2.6mg