Super Delicious Butternut Squash & Chicken Salad Recipe!

Butternut Squash is Da BOMB!!!! This recipe for Butternut squash & chicken salad is Amazing!!! You will want to make lots so that you can eat it for the next days lunch too. Recently I decided to discover new ways to cook veggies, in delicious ways so that I can eat as much as I want and feel good doing it. Losing weight wouldn’t hurt too (wink). I have discovered one of the best ways to make veggies extra yummy is to add spices. I have always had a lot of spices in my kitchen cupboard, but they have probably been sitting there since using them for one recipe years ago. You know you have old spices too! Anyways, being on a diet forced me to find other ways of adding flavor besides sauces, and the answer is spices!! My food game just went way up. All of a sudden food is super tasty again. Thank you Spices!!

Okay! On to the Recipe!

Super Delicious Butternut Squash & Chicken Salad Recipe

Ingredients:

• 4 Skinless/Boneless Chicken Breasts
• 1 Large Butternut Squash
• 1 Large Yellow Onion
• 1 teaspoon Red Curry Powder
• 1 Teaspoon Cinnamon
• Mixed Greens
• 1 Yellow Pepper
• 1 Orange Pepper
• 1 Medium Cucumber
• 2 Avocados
• Balsamic Vinaigrette

Instructions to this Super Yummy Salad

Step 1: Pre heat Oven: 425 degrees

Step 2: Prepare Veggies to be cooked: Prepare Squash by pealing the outer skin off, removing the seeds from inside, and dicing the squash. Dice onion as well and place veggies on a tinfoil lined baking pan.

Step 3: Chicken: Add 4 chicken breasts to the same baking pan.

Step 4: Olive Oil: Drizzle olive oil over the squash and chicken mixture. You can move the food around to make sure it is all covered with the oil.

Step 5: Add the spices: Sprinkle red curry powder and cinnamon on top of squash and chicken. (So Yummy!)

Step 6: Cook it: Cook it on the middle rack of the oven for about 30 minutes or until the chicken is done.

Step 7:  Make salad: While the squash and chicken are cooking make the salad. Chop peppers, cucumbers, avocados, and add them to the mixed greens. My avocados were not ripe so I did not include them but they are super delicious in this recipe.

Step 8: Let Cool: Remove squash and chicken from oven and let cool about 5 minutes just so that it’s not super hot on your mixed greens.

Step 9:  Put it all Together: Top salad with chicken and squash, and drizzle your balsamic vinaigrette on top!!

Step 10: Put it in your mouth: ENJOY!!!! yummmmmmmy!!!

If you want to see how I make this butternut squash & chicken salad into a kid friendly meal, here is a picture of what I served my kids. I did make rice on the side for my husband and kids as I knew a whole salad meal was not going to please them. I have a very hard time getting the kiddos to eat veggies. Cucumbers are the veggie winners for these kids.

I hope your taste buds love this Butternut squash & chicken salad recipe as much as mine do! I think the sweetness from the squash and the acidity of the vinaigrette make for a super delicious meal. Please comment and let me know if you have any ways of incorporating lots of veggies to make an awesome meal. I love trying new recipes. Until next time, enjoy eating your butternut squash chicken salad, and creating beautiful things!

XOXO JCL

P.S. Check out some more of my healthy meal ideas here!

P.P.S. links to kitchen cooking gadgets and spices used in this post can be found by clicking the images below!

Print

Super Delicious Butternut Squash & Chicken Salad Recipe

Course Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

• 4 Skinless/Boneless Chicken Breasts
• 1 Large Butternut Squash diced into cubes
• 1 large Yellow Onion diced
• 1 teaspoon Red Curry Powder
• 1 teaspoon Cinnamon
• 2 Tablespoons Extra Virgin Olive Oil
• 6 Cups Mixed Greens
• 1 Large Yellow Pepper diced
• 1 Large Orange Pepper diced
• 1 medium Cucumber diced
• 2 ripe Avocados diced
• Balsamic Vinaigrette to dress salad

Instructions

1. Pre heat Oven: 425 degrees
   

2. Prepare Veggies to be cooked: Prepare Squash by pealing the outer skin off, removing the seeds from inside, and dicing the squash. Dice onion as well and place veggies on a tinfoil lined baking pan.

3. Chicken: Add 4 chicken breasts to the same baking pan.

4. Olive Oil: Drizzle Olive Oil over the squash and chicken mixture. You can move the food around to make sure it is all covered with the oil.

5. Add the spices: Sprinkle red curry powder and cinnamon on top of squash and chicken. (So Yummy!)
   

6. Cook it: Cook it on the middle rack of the oven for about 30 minutes or until the chicken is done
   

7. Make salad: While the squash and chicken are cooking make the salad. Chop peppers, cucumbers, avocados, and add them to the mixed greens. My avocados were not ripe so I did not include them but they are super delicious in this recipe.

8. Let Cool: Remove squash and chicken from oven and let cool about 5 minutes just so that its not super hot on your mixed greens.

9. Put it all Together: Top salad with chicken and squash, and drizzle your balsamic vinaigrette on top!!
   

10. Put it in your mouth: ENJOY!!!! yummmmmmmy!!!