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Chicken Salad Recipe

The Best Ever Chicken Salad

This "salad" is full of flavour, variety, and will also fill your stomach. With avocado, mango, cherry tomatoes and butternut squash, this is more than just a simple salad. It's perfect for your main meal of the day and ticks all the boxes for nutritional goodness.
Gluten Free
Dairy Free
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course, Packed Lunch, Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large Chicken Breasts 500g
  • 1/2 tbsp Olive Oil
  • 3 Garlic Cloves
For the Salad
  • 1/2 tbsp Olive Oil
  • 1 small Butternut Squash
  • 1/2 Iceburg Lettuce
  • 1 Avocado ripe
  • 1 Mango ripe
  • 30 Cherry Tomatoes
  • Mayonnaise to serve

Equipment

  • 2 Baking Trays
  • 1 Chopping Board
  • 1 Good Vegetable Peeler

Method
 

  1. Preheat the oven to 190 Celsius (370 Fahrenheit).
  2. Remove the skin from the butternut squash using a good vegetable peeler. Remove the seeds and chop the squash into bite sized cubes. Place in a baking tray with some olive oil and roast for 40 minutes, turning halfway.
  3. Place the chicken breasts in a baking tray, using the olive oil to coat the try and a little on top of the chicken. Crush the garlic over the chicken and add some salt and pepper. Place in the oven next to the butternut squash for 25-35 minutes, turning halfway.
  4. While the butternut and chicken are cooking, chop the lettuce into slices and wash them. Leave them to dry while you prepare the rest of the salad.
  5. Prepare a plate for each serving. Wash the cherry tomatoes and cut in half. Place 6 tomatoes on each plate.
  6. Cut the avocado into quarters, removing the seed. Remove the skin from each quarter, then cut into thinner slices. Place a quarter onto each plate.
  7. Remove the skin from the mango. Slice it into small pieces, avoiding the seed in the centre. Place a quarter onto each plate.
  8. Once the lettuce is dry, place a quarter onto each plate.
  9. Remove the butternut squash from the oven and place a quarter on each plate.
  10. Remove the chicken from the oven and cut through the breasts to ensure they're fully cooked and safe to eat. Slice the breasts into thin slices and place half of each breast onto each plate. Serve with mayonnaise.

Notes

Storage

Keep in an airtight container in the fridge and consume within 2 days. Take to work for a packed lunch.

Skinning the Butternut Squash

A good vegetable peeler is key to removing the skin from your butternut squash. If you don't have a good peeler, you can instead cut the butternut squash in half, remove the seeds, and roast it as it is. It will take a little longer, but once cooked, you can scoop the flesh out easily from the skin and use it in the salad.