Moroccan Chicken Salad
- 1 ½ lbs. chicken breasts, cut into chunks
- 2 t paprika
- 1 t coriander
- 1 t cumin
- ½ t cinnamon
- ¼ t red pepper flakes
- salt
- 2 heads romaine lettuce
- 4 small golden beets
- 1 small-to-medium butternut squash
- toasted almonds
- dried cherries (or cranberries–something tart will work best)
- juice 1 lemon
- juice 1 lime
- ½ avocado
- 1-2 T vinegar (champagne or cider)
- ¼ – ½ c avocado oil (olive oil will work too)
- s&p
- This recipe is gluten-free
- Produce
- Almonds, toasted (1)
- Avocado (1/2)
- Butternut squash, small-to-medium (1)
- Cherries, dried (1)
- Coriander (1 t)
- Cumin (1 t)
- Golden beets, small (4)
- Juice 1 lemon (1)
- Juice 1 lime (1)
- Romaine lettuce (2 heads)
- Meat
- Chicken breasts (1 1/2 lbs.)
- Condiments
- Vinegar (1 T)
- Cooking & Baking
- Avocado oil (1/4 c)
- Cinnamon (1/2 t)
- Paprika (2 t)
- Red pepper flakes (1/4 t)
- Salt (2)
Preparation
Read recipe preparation on health-bent.com
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Recipe Stats
Published December 6, 2010 (2 years ago).
5 people saved this recipe.
