Grilled Turmeric Chicken Salad

• Gluten free

• Meat

  • 12 oz Chicken breasts, boneless skinless

• Produce

  • 1 Acorn squash
  • 1/4 cup Cranberries, dried
  • 1/2 tsp Garlic powder
  • 4 cups Greens, mixed
  • 1 1/2 tsp Marjoram, dried
  • 1/2 tsp Parsley, dried
  • 1/4 cup Pumpkin puree

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1 1/2 tsp Salt
  • 1 Salt and pepper
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar, raw
  • 1 1/2 tbsp Coconut oil
  • 3/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pepitas

• Liquids

  • 2 tbsp Water

Found on cookinglsl.com

Description

Ingredients

• 1 acorn squash, cut in half, seeds removed and cut into 1/2 inch (1.2 cm) slices
• 1 1/2 tbsp coconut oil
• salt and pepper to taste
• two 6-8 oz boneless skinless chicken breasts
• 1 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp ground turmeric
• 1/8 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried parsley
• 1/4 cup pumpkin puree
• 2 tbsp water
• 1/4 cup raw apple cider vinegar
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 cup olive oil
• 4 cups mixed greens
• 1 cup cooked quinoa (see how to cook it in this recipe)
• 1/4 cup pepitas
• 1/4 cup dried cranberries

Directions

• For the roasted acorn squash: Preheat oven to 400 F (200 C). Lightly grease baking sheet with coconut oil. Place acorn squash slices on the baking sheet. Season with salt and pepper to taste, add some coconut oil on top of each slice. Roast squash for 25-30 minutes, turning once. For the turmeric chicken: In a small bowl combine 1 tbsp lemon juice, 1/4 cup olive oil, 1 tsp dried oregano, 1/2 tsp ground turmeric, 1/8 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried parsley and stir. Add chicken breasts and toss to make sure they are covered in seasoning. Preheat a gas grill to medium-high heat (400-450 F). Grill chicken for 6-8 minutes per side, until cooked and juices run clear. Let chicken sit at room temperature for 5 minutes, then slice. For the pumpkin vinaigrette: In a bowl, combine all ingredients for the dressing, besides the olive oil. Mix to combine. Pour olive oil in a thin stream, whisking constantly. (Alternatively, use a food processor or blender and pulse all ingredients besides the olive oil a few times. In a thin stream, with the food processor running on low, slowly drizzle the olive oil in the food processor.) Store in an air-tight container in the fridge for up t a week.   For the salad: Place mixed greens in a bowl. Add quinoa, roasted acorn squash slices, pepitas, cranberries, sliced chicken and top with pumpkin vinaigrette dressing.