Ingredients
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1/2 cup butternut squash, diced
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1 (8 ounce) can beets, diced
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1/4 cup dried cranberries
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1 avocado, diced
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2 carrots, diced
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1 red bell pepper, diced
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1/4 cup dates or 1/4 cup dried apricot, chopped
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1 head romaine lettuce, sliced
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1/4 cup girard's champagne dressing
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3 boneless chicken breasts
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1 teaspoon ground coriander
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1 teaspoon cinnamon
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1 teaspoon olive oil
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1 hard-boiled egg, diced
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1/4 cup roasted almonds
Instructions
- To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
- While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
- Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.