Moroccan Chicken Salad

 by Against All Grain
Moroccan Chicken Salad

For the Chicken
½ pound boneless, skinless chicken breast
⅛ teaspoon cayenne pepper
⅛ teaspoon turmeric
½ teaspoon sea salt
½ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon paprika
½ tablespoon fresh ginger, minced
1 tablespoon lemon juice
1 tablespoon dried parsley

For the Salad
1 cup butternut squash, peeled and cubed
1 cup red beets, peeled and cubed
2 tablespoons olive oil
⅛ teaspoon sea salt
5 cups romaine lettuce
1 cup arugula
2 medjool dates pitted and chopped
1 avocado, cubed
1 carrot, shaved
2 tablespoons toasted almonds
2 tablespoons dried, unsweetened cranberries
¼ cup Champagne Vinaigrette (recipe to follow)

http://bit.ly/1ekeXDB

Who doesn’t love a salad chock full of fabulous goodies? My Moroccan Chicken Salad combines winter comfort foods to create an intensely flavorful salad full of anti-inflammatory spices. For the Chicken ½ pound boneless, skinless chicken breast ⅛ teaspoon cayenne pepper ⅛ teaspoon turmeric ½ teaspoon sea salt ½ teaspoon cumin ¼ teaspoon cinnamon ¼ teaspoon paprika ½ tablespoon fresh ginger, minced 1 tablespoon lemon juice 1 tablespoon dried parsley For the Salad 1 cup butternut squash, peeled and cubed 1 cup red beets, peeled and cubed 2 tablespoons olive oil ⅛ teaspoon sea salt 5 cups romaine lettuce 1 cup arugula 2 medjool dates pitted and chopped 1 avocado, cubed 1 carrot, shaved 2 tablespoons toasted almonds 2 tablespoons dried, unsweetened cranberries ¼ cup Champagne Vinaigrette (recipe to follow) http://bit.ly/1ekeXDB
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