Salad can be sad, but not his one! It's essentially meat and potatoes on some lettuce, with a dressing that's mostly almond butter, so it's the BEST kind of salad. The only thing that could make it better was if instead of chicken I made it with sushi roll that was also rolled in a steak. This was cheaper though, and probably healthier.
Ingredients (makes 4 salads)
- 2 chicken breast
- 2 avocado
- 24 oz butternut squash, cubed
- garlic powder, salt, pepper
- olive oil
- 4 cups lettuce or any salad mix
- 1/3 cup almond butter
- 1 tsp coconut aminos
- 1 tsp grated ginger
- 1 tsp garlic (these are all rough estimates)
- 1/3 cup water
Preheat oven to 425. Place squash on a baking sheet and drizzle olive oil over it. Add appropriate amounts of salt (3 pinches), pepper (a lot, but i like a lot of pepper), and garlic powder (two to three shakes). Mix thoroughly and bake for 30 minutes, stirring half way through.
Smash the chicken breasts between two pieces of saran wrap. Thinning them out to about 1/2 an inch, just so they cook faster. Heat 2 tbsp olive oil in a cast iron skillet over medium high heat. coat the chicken in salt and pepper before cooking, about 4 minutes per a side, depending on how thin you got it. Cut up into cubes.
Make the dressing. Mix almond butter with water, garlic, ginger, and coconut aminos. Add additional water for a thinner dressing, it will thicken up slightly after being refrigerated.
Make the salads! Add lettuce, avocado, squash, chicken, and dressing. If you make the night before (or two nights before) for lunch the next day it's ok to put the dressing on ahead of time, it's not super runny and wont make it soggy. Use the lime to keep the avocado from turning brown while it's waiting to be eaten.