Endorian Roasted Chicken Salad

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

1 packet Hidden Valley Ranch Dressing Mix

3 teaspoons green curry paste

2 cups butternut squash (cut into cubes)

2 cups cauliflower

3 tablespoons olive oil

salt and pepper

6 cups "Spring Mix" lettuce

2 cups kale (chopped)

1 cup tri-color quinoa (cooked)

3 boneless skinless chicken breasts (grilled and sliced, I marinated mine in a little bit of olive oil, salt, pepper, and lemon juice)

1/4 cup pepitas (shelled pumpkin seeds)

Wskazówki

Preheat the oven to 450.

In a small bowl, mix mayonnaise, sour cream, buttermilk, Hidden Valley Ranch packet, and green curry paste. Chill in the fridge for at least 30 minutes.

In a large bowl, combine butternut squash, cauliflower, olive oil, and salt and pepper.

Spread out on a baking sheet and cook for 25-30 minutes.

In large bowl, combine spring mix, kale, and quinoa. Pour 1/4 cup of dressing into the bowl and mix well. Top with roasted vegetables, chicken, and pepitas. Serve and top with additional dressing if desired.

Wartości Odżywcze

• Wielkość Porcji: 1 g
• Kalorie: 294 kcal
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 38 mg
• Sód: 439 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 13 g