Prep time 15 mins
Cook time 30 mins
Total time 45 mins
· 2 organic boneless, skinless chicken breasts
· 1 tablespoon olive oil
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 cup roasted butternut, acorn, pumpkin or sweet potato
· 1 Granny Smith apple, skin left on, chopped, about 1-1/2 cup
· ½ cup dried cranberries, currants or raisins
· ½ shallot or 2 tablespoons chopped red onion
· ½ cup chopped unsalted roasted pecans, almonds or hazelnuts (optional)
· ½ teaspoon cinnamon
· 1 ½ teaspoon dried sage
· ¾ cup mayonnaise (or sub whole milk Greek yogurt)
· 1-2 teaspoons apple cider vinegar
· whole wheat bread
1. Preheat oven to 400 degrees with the oven rack in the upper ⅓. Drizzle the chicken breasts with olive oil, 1 tsp. sage, salt and pepper. Roast on a parchment lined baking sheet until the chicken breasts reach an internal temperature of 165 degrees. About 30 minutes. Remove from the oven and allow to cool to room temperature, about 15 minutes. Chop into ½" cubes. Will be about 2 cups. Wash the squash (or other), cut it in half or smaller and place in a casserole with a little water and bake on 375 until fork tender. (About 30 minutes.) *If using butternut squash, purchase one with a tall neck and small bulb at the bottom. The longer the neck, the more squash you get, because the bulb holds all the seeds.
2. In a medium size mixing bowl, combine the chopped chicken breasts, apple, onion/shallot, squash, dried cranberries, pecans, cinnamon, sage, vinegar and mayonnaise. Stir to combine.
3. Serve the chicken salad on whole wheat bread with lettuce to serve as a sandwich, or over lettuce as a main dish salad.
4. Will keep in an airtight container refrigerated for 5 days. The longer it sits in the fridge, the better the flavor!