By JJ Virgin

Spring Herb Salad with Roasted Chicken and Butternut Squash Croutons


April 24, 2024

4 servings


Butternut Squash Croutons

2 cups butternut squash (peeled, seeded, and cut into bite-size cubes)

½ tsp turmeric

¼ tsp ground mustard seed

¼ tsp granulated garlic powder

¼ tsp smoked paprika

¼ tsp sea salt

1 tbsp extra-virgin olive oil

Herb Salad Mix

3 cups arugula leaves

1 head butter lettuce, cut into bite-size pieces (about 2 ½ cups)

1 cup strawberries, thinly sliced

½ cup blanched asparagus (1-inch tips only)

½ cup red radish, thinly sliced

Roasted Chicken Breast

1 ½ lbs organic boneless, skinless chicken breast

½ tsp sea salt

¼ tsp ground black pepper

¼ tsp granulated garlic powder

½ tsp dried Italian seasoning

1 tsp lemon zest

1 tsp chopped Italian flat-leaf parsley

1 tsp ghee

1 tbsp extra-virgin olive oil

Dressing: (Yields 8 tbsp)

4 tbsp extra-virgin olive oil

1 medium orange, juiced (about 2 tbsp)

1 lemon, juiced (about 2 tbsp)

1 tsp RxSugar Liquid Allulose

½ tsp Dijon mustard

1 clove garlic, minced

¼ tsp sea salt


1Preheat oven temperature to 425°.

2Combine all the ingredients for the butternut squash croutons in a large bowl and mix. Pour the squash on top of a lined sheet pan. Place in the oven for 20 minutes, then flip croutons over to brown on the opposite side. Cook for 10-15 more minutes until they appear to be browned and crispy. Take out of the oven and cool. Keep the oven on.

3Fill a medium pot halfway with water and bring to a boil. Place the chicken in a pot and boil for 20 minutes. Turn the heat off.

4Mix all seasonings together in a small bowl for the chicken. Take chicken out of the pot and place on a plate. Drain any excess water off the plate. Sprinkle the salt, pepper, garlic powder, Italian seasoning, lemon zest, and parsley on the chicken and gently rub the in olive oil and ghee.

5Place chicken on a lined sheet pan and place in the oven for 15-20 minutes or until browned. Take chicken out of the oven and rest for 10 minutes before slicing.

6Make the dressing: Place all ingredients in the bowl and whisk until blended. Set aside.

7In a large bowl, mix the arugula and lettuce together. Split greens onto 4 large plates. Split the remaining toppings evenly between 4 salads.

8Slice chicken and weigh out 4 oz per salad. Place chicken on top.

9Add ½ cup of butternut squash croutons over salad.

10Drizzle 2 tbsp of dressing on top of salad and serve.

11Keep leftover salad, chicken, croutons and dressing in separate airtight containers for up to 4 days.


Nutrition Facts

Total Fat27g
Total Carbohydrates18g
Dietary Fiber4g