Balsamic Grapefruit, Avocado and Roasted Squash Salad
 
Prep time
Cook time
Total time
 
Dana:
Serves: 2
Ingredients
  • 1 large chicken breast (about 6-8 oz), cut in half
  • ¼ tsp salt, pepper (omit for AIP) and garlic powder
  • 4 handfuls lettuce - spring mix or spinach
  • 1 grapefruit
  • 1 avocado
  • ½ roasted delicata squash, cut into bite-sized chunks (I used leftovers)
  • optional: small handful chopped walnuts (omit for AIP)
  • 2-4 Tbsp good quality balsamic vinegar or Tessemae's Balsamic dressing
Directions
  1. Preheat your oven to 375.
  2. Coat a glass baking dish with some olive oil and plop your chicken down in there. Season it on both sides with a sprinkle of salt, pepper, garlic, and lemon juice.
  3. When the oven is ready, pop the chicken in there and cook for about 20-25 minutes, until no pink remains in the center.
  4. While the chicken is baking, prepare the rest of the salad. Remove the grapefruit and avocado flesh from their skins, and chop them into bite-sized chunks.
  5. To assemble the salad, divide the lettuce in two large bowls or plates. Top each with half the avocado, grapefruit, chopped delicata squash, and walnuts, if using.
  6. When the chicken is done, slice and dice it how you like it, then throw it on top of the salad. Not literally, you don't want to clean that mess up later.
  7. Top with balsamic vinegar or Tessemae's balsamic dressing.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/balsamic-grapefruit-avocado-roasted-squash-salad/