Although another cold front will be hitting us on Thursday, I decided that it’s salad season! To celebrate I bring you a scrumptious, flavourful and bright butternut and chicken salad with baby spinach, avocado, feta cheese, zesty orange slices and sesame and flax seeds for some texture (and added goodness). This salad is great for lunch or a light dinner, and I think it would be fantastic if you layer it in a jar and take along with you on a picnic. Enjoy the warmer days – good times ahead! 🙂
2 chicken breasts, cut into bite-sized pieces
1 butternut, peeled and cubed
1 tablespoon honey
1 teaspoon thyme
Handful of lettuce
Handful of baby spinach
1 round of feta cheese
1 orange, peeled and sliced
1 avocado, peeled and sliced
1 tablespoon flax seeds
1 tablespoon sesame seeds
- Heat a splash of olive oil in a pan and brown the chicken. When cooked, set aside to cool.
- Place the butternut in an ovenproof dish and cover with honey and thyme. Cover the dish with foil and roast for an hour. When cooked, set aside to cool.
- To assemble the salad, place the lettuce and spinach in a salad bowl. Add the chicken, butternut, feta cheese, orange and avocado and top with sesame and flax seeds.
- Serve with balsamic vinegar or a citrus dressing.