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Grilled Chicken Salad with Avocado, Roasted Butternut Squash & Almonds Recipe

Grilled Chicken Salad with Avocado, Roasted Butternut Squash & Almonds recipe


This is a yummy salad with grilled chicken, creamy avocado, sweet roasted butternut squash, and crunchy almonds. It's all mixed with fresh greens and a tasty dressing. It's good for lunch or dinner!


2 tablespoons balsamic vinaigrette
2 large chicken breasts, grilled and sliced
1 ripe avocado, diced
1 cup almonds, chopped
1 medium red onion, thinly sliced
2 (5 oz) packages mixed greens
1 lb butternut squash, peeled and diced
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon salt


Preheat your oven to 425°F (220°C).
Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with paprika, salt, and pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven until it's soft and slightly caramelized, about 20 minutes. Once done, take it out and let it cool.
While the squash is roasting, grill the chicken breasts until fully cooked and get nice grill marks, about 6-7 minutes per side depending on thickness. Let the chicken rest for a few minutes, then slice it.
In a large bowl, combine the mixed greens, sliced red onion, chopped almonds, and diced avocado.
Add the roasted butternut squash and sliced grilled chicken to the salad.
Drizzle the balsamic vinaigrette over the salad and gently toss everything together.
Divide the salad among plates and serve immediately.

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