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grilled turmeric chicken salad pumpkin vinaigrette
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5 from 1 vote

GRILLED TURMERIC CHICKEN SALAD RECIPE

Grilled Turmeric Chicken Salad Recipe - mixed greens, juicy turmeric chicken, roasted acorn squash, quinoa, pepitas, cranberries and delicious pumpkin vinaigrette.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Servings: 4

Ingredients

FOR THE ROASTED ACORN SQUASH:

  • 1 acorn squash , cut in half, seeds removed and cut into 1/2 inch (1.2 cm) slices
  • 1 1/2 tbsp coconut oil
  • salt and pepper to taste

FOR THE TURMERIC CHICKEN:

  • two 6-8 oz boneless skinless chicken breasts
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley

FOR THE PUMPKIN VINAIGRETTE:

  • 1/4 cup pumpkin puree
  • 2 tbsp water
  • 1/4 cup raw apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 cup olive oil

FOR THE SALAD:

  • 4 cups mixed greens
  • 1 cup cooked quinoa (see how to cook it in this recipe)
  • 1/4 cup pepitas
  • 1/4 cup dried cranberries

Instructions

FOR THE ROASTED ACORN SQUASH:

  • Preheat oven to 400 F (200 C).
  • Lightly grease baking sheet with coconut oil.
  • Place acorn squash slices on the baking sheet. Season with salt and pepper to taste, add some coconut oil on top of each slice.
  • Roast squash for 25-30 minutes, turning once.
  • For the turmeric chicken:
  • In a small bowl combine 1 tbsp lemon juice, 1/4 cup olive oil, 1 tsp dried oregano, 1/2 tsp ground turmeric, 1/8 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried parsley and stir. Add chicken breasts and toss to make sure they are covered in seasoning.
  • Preheat a gas grill to medium-high heat (400-450 F).
  • Grill chicken for 6-8 minutes per side, until cooked and juices run clear.
  • Let chicken sit at room temperature for 5 minutes, then slice.

FOR THE PUMPKIN VINAIGRETTE:

  • In a bowl, combine all ingredients for the dressing, besides the olive oil. Mix to combine.
  • Pour olive oil in a thin stream, whisking constantly. (Alternatively, use a food processor or blender and pulse all ingredients besides the olive oil a few times. In a thin stream, with the food processor running on low, slowly drizzle the olive oil in the food processor.)
  • Store in an air-tight container in the fridge for up t a week.

FOR THE SALAD:

  • Place mixed greens in a bowl.
  • Add quinoa, roasted acorn squash slices, pepitas, cranberries, sliced chicken and top with pumpkin vinaigrette dressing.

Video

Nutrition

Calories: 711kcal | Carbohydrates: 36g | Protein: 29g | Fat: 51g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1024mg | Potassium: 1016mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3290IU | Vitamin C: 24.6mg | Calcium: 62mg | Iron: 3.2mg