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Hearty Harvest Chicken Bowl

harvest bowl.JPG
harvest bowl.JPG

Health & Wellness Expert, Alisa Fairbanks showed Kara Mack how to make a hearty harvest bowl. Click here for information about Alisa.

For the bowl:

  • 1 medium butternut squash, peeled and cut into cubes
  • 1 Tbsp avocado oil
  • 1.5 tsp cinnamon
  • Sea salt and black pepper, to taste
  • 3 cups leftover boneless skinless chicken breasts, shredded or cubed
  • 2-3 small Gravenstein apples or other variety of choice, diced
  • 1/3 cup raw pecan halves, roughly chopped
  • 5-6 cups mixed greens

For the maple vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1 Tbsp + 1 tsp pure maple syrup
  • Sea salt and black pepper, to taste
  • 1 Tbsp + 1 tsp fresh lemon juice
  • 3 Tbsp full-fat coconut milk (I used this brand, which is gum-free)
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves

Directions:

  • Preheat oven to 375 degrees F. Place butternut squash on large baking sheet and drizzle with the avocado oil. Season with cinnamon, sea salt and black pepper, and mix well. Bake in oven for 40 minutes, stirring halfway through. Set aside to cool once done.
  • Add all the dressing ingredients to a mason jar and shake to mix. Alternatively, you can whisk it together in a bowl. If possible, make the dressing ahead of time to allow the flavors to marinate.
  • Assemble the salad by dividing the mixed greens among three bowls. Then, divide the chicken, pecans, apples, and squash among the bowls. Just before serving, drizzle desired amount of dressing on top. Store any leftover dressing in the refrigerator for up to five days.
  • Yields: 3 servings