Paleo Butternut Apple Chicken Salad Creamy Maple Dressing

This sweet and savory roasted butternut apple chicken salad is topped with crunchy pecans and a creamy maple cider dressing.  It’s dairy free, Paleo, and full of protein and nourishing healthy fats and makes a delicious and nutrient packed lunch or dinner!

THE RECIPE

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:

1. 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)
2. When all is combined and creamy, transfer to a glass jar, cover and refrigerate while you prepare the rest.

Roast the butternut:

1. 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:

1. 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.
2. Get Full Recipe => www.paleorunningmomma.com

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