Shredded Moroccan Chicken Salad

Chicken can get boring, so why not spice it up when it comes to the taste, texture, and even how you use it?  Most people think chicken salad is just chopped chicken with mayo, but this recipe gives chicken salad a whole new meaning! I've sneaked in an EASY way to get in some extra veggies.... butternut squash! One of my favorite squash for its sweet taste and delicate texture. 

Shredded Moroccan Chicken Salad

INGREDIENTS

• 1 small butternut squash, cooked (1-2 cups)

• 1/4 cup Tahini

• 1 Lemons, Juiced

• 2 T cumin

• 1/4 tsp salt (or more to taste)

• 1/4 tsp chili powder

• 2 chicken breast (about 2 cups shredded)

DIRECTIONS

Chicken: Cook your chicken ahead of time - I used a crockpot to make sure it was really moist.  I even added a little bit of the chicken broth it cooked in, into the butternut squash puree mix to help it mix up a little bit better.

Butternut Squash: Cook your butternut squash in the oven (place entire squash in the oven at 350F and remove after 1 hour when the skin can easily be pierced with a fork.  Cut butternut squash in half and remove the seeds on the inside.  Scoop out orange flesh and add to a blender, food processor, or add to a bowl and use an immersion blender to make your puree.

Put it all together: Add your cooked butternut squash to a blender, food processor or a large bowl to blend with an immersion blender.  Add the tahini, lemon, cumin, chili powder, salt/pepper and option to add 1-2 Tbsp of olive oil. Blend until well combined.  Add shredded chicken to the mix and mix well until chicken and butternut squash mix are well combined.  You may want to add a little more salt/pepper or spices to get to your liking.

Serve over a bed of lettuce for lunch, in a lettuce wrap or a whole grain wrap for lunch option, or just have as is with celery or apple slices for a perfect mini-meal.

TIME TIP: Make chicken in your crockpot ahead of time and use shredded chicken breasts multiple ways throughout the week.