Moroccan Chicken Salad

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)

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