Grilled Chicken and Roasted Butternut Squash Salad with Tahini Dressing Recipe
Ingredients
FOR THE DRESSING
- 3 tbsp tahini
- 2 garlic cloves - (minced)
- 1-2 tbsp water as needed
- Juice of 1 lemon
- Salt to taste
FOR THE SALAD
- 1 lb chicken breast - (cooked - grilled or roasted)
- 1 large butternut squash - (peeled, halved, seeded, and diced)
- 2 tsp olive oil
- 1 package of kale salad mix - (about 10 - 12oz)
- ¼ cup pine nuts - (toasted)
- Juice of ½ a lemon
- Salt to taste
Instructions
TO MAKE THE DRESSING
- Combine all ingredients in a small bowl and whisk well. Add water tablespoon by tablespoon until desired consistency is reached.
TO MAKE THE SALAD:
- Heat oven to 425 and line a rimmed baking sheet with parchment paper.
- Toss the diced squash with olive oil and spread in an even layer on the prepared baking sheet. Season with salt and pepper.
- Roast, stirring occasionally, until the squash is tender and slightly caramelized, about 30-35 minutes. Remove from oven and allow to cool for at least 15 minutes.
- Place kale salad in a large bowl. Squeeze lemon juice over the salad and sprinkle with a bit of salt. Massage the salad using your hands, just enough to soften it slightly and to evenly distribute the lemon juice and salt.
- Divide the salad mix evenly between 4 serving plates. Top each evenly with cooked chicken breast, and butternut squash. Drizzle dressing evenly over salads. Sprinkle with pine nuts and serve.
Notes
- The entire recipe makes 4 servings
- The serving size is about 3 cups
Nutrition
Calories: 322 kcal (16%)Carbohydrates: 22 g (7%)Protein: 30.5 g (61%)Fat: 16 g (25%)Saturated Fat: 1.4 g (9%)Cholesterol: 73 mg (24%)Sodium: 111 mg (5%)Potassium: 1196 mg (34%)Fiber: 4.1 g (17%)Sugar: 3.4 g (4%)Calcium: 160 mg (16%)Iron: 3.8 mg (21%)