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Servings: 4

GRILLED TURMERIC CHICKEN SALAD RECIPE

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Grilled Turmeric Chicken Salad Recipe - mixed greens, juicy turmeric chicken, roasted acorn squash, quinoa, pepitas, cranberries and delicious pumpkin vinaigrette.
grilled turmeric chicken salad pumpkin vinaigrette
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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:

  1. Preheat oven to 400 F (200 C).
  2. Lightly grease baking sheet with coconut oil.
  3. Place acorn squash slices on the baking sheet. Season with salt and pepper to taste, add some coconut oil on top of each slice.
  4. Roast squash for 25-30 minutes, turning once.
  5. For the turmeric chicken:
  6. 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.
  7. Preheat a gas grill to medium-high heat (400-450 F).
  8. Grill chicken for 6-8 minutes per side, until cooked and juices run clear.
  9. Let chicken sit at room temperature for 5 minutes, then slice.

FOR THE PUMPKIN VINAIGRETTE:

  1. In a bowl, combine all ingredients for the dressing, besides the olive oil. Mix to combine.
  2. 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.)
  3. Store in an air-tight container in the fridge for up t a week.

FOR THE SALAD:

  1. Place mixed greens in a bowl.
  2. Add quinoa, roasted acorn squash slices, pepitas, cranberries, sliced chicken and top with pumpkin vinaigrette dressing.
Course: Salad
Cuisine: American

Nutrition Information

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