Paleo Butternut Apple Chicken Salad w/Creamy Maple Dressing

• Meat

  • 1 lb Chicken tenderloins, organic

• Produce

  • 1 Apple, med large thin
  • 1/2 tsp Onion powder
  • 3 cups Salad greens, mixed

• Canned Goods

  • 1 cup Coconut milk, full-fat canned

• Condiments

  • 1 tsp Lemon juice
  • 1 tsp Lemon juice, fresh
  • 2 tsp Maple syrup, pure
  • 2 tsp Mustard, brown

• Baking & Spices

  • 1 Sea salt, fine-grain
  • 1 dash Sea salt
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 3 tsp Apple cider vinegar, organic
  • 1 tbsp Coconut oil, organic
  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Pecan, raw halves

• Other

  • 3 cups Cubed (1" butternut squash

Found on paleorunningmomma.com

Description

Ingredients

• 1 lb organic chicken tenderloins
• 1 tbsp organic coconut oil, melted
• sea salt and black pepper
• ½ tsp onion powder
• 1 tsp lemon juice
• 3 cups mixed salad greens
• 3 cups cubed (1) butternut squash
• 1 tbsp coconut oil, melted
• fine grain sea salt
• 1 med-large apple, sliced thin
• 1 cup raw pecan halves, roughly chopped
• 1 cup full fat canned coconut milk,
• 3 tsp organic apple cider vinegar
• 1 tsp fresh lemon juice
• 2 tsp pure maple syrup
• 2 tsp brown mustard
• dash sea salt

Directions

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