Paleo Butternut Apple Chicken Salad with Creamy Maple Dressing

A sweet and savory, hearty salad that's perfect for lunch or dinner! Roasted butternut squash, apples, perfectly cooked chicken and greens topped with crunchy toasted pecans and a creamy dairy free maple cider dressing.


for the chicken*

  • 1 lb organic chicken tenderloins
  • 1 tbsp organic coconut oil melted
  • sea salt and black pepper
  • 1/2 tsp onion powder
  • 1 tsp lemon juice

for the salad:

  • 3 cups mixed salad greens
  • 3 cups butternut squash cubed, 1"
  • 1 tbsp coconut oil melted
  • fine grain sea salt
  • 1 med-large apple sliced thin
  • 1 cup raw pecans roughly chopped

for the maple dressing:

  • 1 cup full fat canned coconut milk
  • 3 tsp raw apple cider vinegar
  • 1 tsp fresh lemon juice
  • 2 tsp pure maple syrup
  • 2 tsp spicy brown mustard
  • dash sea salt


make the dressing**

  1. 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)
  2. When all is combined and creamy, transfer to a glass jar, cover and refrigerate while you prepare the rest.

roast the butternut:

  1. 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.
  2. Get full recipe==>>