Fall Chicken Salad

Roasted chicken and vegetables and a warm spice mix make for a nourishing and comforting chicken salad that’s perfect for colder-weather months. It’s dressed with a homemade egg-free, protein-boosted mayo.

By Chef Chris Patt | LifeCafe

Makes 4 servings
Prep Time 45 minutes
Cook Time 45 minutes

Ingredients

1 lb. chicken breast
1½ cup diced butternut squash
⅔ cup diced red onion
⅔ cup diced red bell pepper
LTH Arbosana Extra Virgin Olive Oil to taste
Sea salt to taste
Black pepper to taste
1 cup dry lentils
Warm Spice Mix to taste (see below)
½ cup Coco Mayo (see below)
4 cups baby spinach

For the Warm Spice Mix (this will yield extra)

2 tsp. coriander
2 tsp. cumin
2 tsp. turmeric
2 tsp. black pepper
2 tsp. chili powder
2 tsp. ground ginger
2 tsp. onion powder
2 tsp. smoked paprika
2 tsp. white pepper

For the Coco Mayo (this will yield extra)

5 cups coconut milk
1 cup LTH Arbosana Extra Virgin Olive Oil
¼ cup fresh lemon juice
¼ cup Dijon mustard
1 tsp. sea salt
1½ tsp. black pepper
¼ cup apple cider vinegar
1 tsp. garlic powder
4 cloves roasted garlic
½ cup unflavored LTH Prime Collagen Peptides

Directions

STEP 1

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

STEP 2

Add the chicken breast to one of the baking sheets. Drizzle with olive oil and season with salt and pepper.

STEP 3

Prepare your vegetables: Peel and dice the butternut squash and red onion, and dice the red bell pepper. Add to a mixing bowl and lightly coat with olive oil and season with black pepper.

STEP 4

Add the vegetables to the second baking sheet. Add four garlic cloves (for the Coco Mayo) to one end of the sheet.

STEP 5

Cook the chicken and vegetables for 30 to 35 minutes. Check the vegetables at 20 minutes; the butternut squash should be soft but not mushy when done. Check the chicken breast at 35 minutes; it’s done when it reaches 165 degrees.

STEP 6

While the chicken and vegetables are cooking, make the lentils. Place the dry lentils into a saucepan with ½ teaspoon salt. Cover the lentils with cold water and bring to a boil. Then, let the lentils simmer until they are soft, about 35 to 40 minutes. Add water as necessary to keep the lentils covered. Once they’re done cooking, drain the water and let them cool.

STEP 7

While the chicken, vegetables, and lentils are cooking, add all Warm Spice Mix ingredients to a bowl and mix well.

STEP 8

Once the chicken and vegetables are done roasting, let them cool to room temperature.

STEP 9

While the chicken and vegetables are cooling, make the Coco Mayo: Add all ingredients except for the olive oil (including the roasted garlic cloves) to a blender. Blend on medium, slowly drizzling in the olive oil. Blend on high for 30 seconds. Adjust seasoning as desired and let chill in the refrigerator.

STEP 10

Dice the chicken breasts into about half-inch cubes.

STEP 11

Add the diced chicken, roasted vegetables, and cooked lentils to a mixing bowl. Mix well. Season to taste with the Warm Spice Mix. Add just enough of the Coco Mayo to coat the salad.

STEP 12

Serve over a bed of baby spinach as is or chill before enjoying.

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