Share Add to My CookBook Paleo Moroccan Chicken Salad Rating: Rate it: Loading... Salad Ingredients 1 ½ lbs. chicken breasts, cut into chunks 2 t paprika 1 t coriander 1 t cumin ½ t cinnamon ¼ t red pepper flakes salt 2 heads romaine lettuce 4 small golden beets 1 small-to-medium butternut squash toasted almonds dried cherries (or cranberries–something tart will work best) juice 1 lemon juice 1 lime ½ avocado 1-2 T vinegar (champagne or cider) ¼ – ½ c avocado oil (olive oil will work too) s&p Step 1 Preheat your oven to 400ºF. Step 2 Peel the beets and butternut squash (+remove the seeds). Chop into small pieces, salt/pepper and oil the pieces. Roast until the squash is soft, about 20 minutes (depending on how big the pieces are). Step 3 In a large bowl, combine all the spices together. Toss the chicken pieces into the bowl and coat them evenly with the spice mixture. Heat a saute pan over medium-high heat and saute the chicken until cooked through. Remove from the pan and add to the serving bowl. Step 4 Wash and chop the lettuce. Add it, along with the rest of the “tasty” ingredients to the serving bowl. Add the squash and beets too. Step 5 Combine all ingredients into a small food processor and process until smooth. Of course, you could use a whisk and bowl, in lieu –just make sure you’ve smashed the avocado up before adding it to the dressing. Description About this recipe Paleo Moroccan Chicken Salad A riff on one of our favorite salads from California Pizza Kitchen. Description Paleo Moroccan Chicken Salad About this recipe A riff on one of our favorite salads from California Pizza Kitchen.