Shredded Chicken Autumn Salad



Serves: 4


For the salads:

  • 4-5 cups greens of choice (I used spring mix and arugula)

  • 32 oz butternut squash, diced (I bought pre-cut from Costco, or you can do 2 butternut squash)

  • 2 tbsp avocado oil or ghee

  • Sea salt + black pepper to taste

  • 3-4 cups shredded chicken (or 2-3 boneless skinless chicken breasts)

  • ¼ cup pepitas (shelled and roasted pumpkin seeds)

  • ¼ cup pomegranate seeds

  • ¼ cup hemp seeds

  • 2 avocados

For the dijon vinaigrette:

  • ½ cup extra virgin olive oil

  • ¼ cup apple cider vinegar

  • ¼ cup red wine vinegar

  • 2 tbsp dijon mustard

  • 1 tsp garlic powder

  • Sea salt + black pepper to taste


  1. If you haven’t already, make the shredded chicken: add chicken to the instant pot or crock pot with about 1 cup of chicken broth, salt and pepper. Set the instant pot to 14 minutes high pressure for the instant pot, or 4 hours on high in the crock pot. Once chicken is finished, shred with 2 forks and set aside. This can be done ahead of time to save some time!

  2. Preheat the oven to 400F. If you bought whole butternut squash, peel the squash and dice them into 1-inch cubes. Place in a large bowl, coat with oil or ghee, and then add salt and pepper to taste. Mix well and place on a greased baking sheet.

  3. Bake butternut squash for about 30 minutes, flipping halfway through. If they seem watery, cook in 4-5 minute intervals until some of the moisture goes away.

  4. While the squash is cooking, make the dressing by adding all ingredients to a jar or bowl. Close the lid of the jar and shake, or whisk the ingredients in a bowl. Set aside.

  5. Assemble the salads: place greens of choice in 4 bowls, add shredded chicken, butternut squash, pepitas, pomegranate seeds, hemp seeds and avocado. Pour dressing over the top, and enjoy!

  6. These salads keep well leftover - just be sure not to put the avocado or dressing on until you’re about to eat it.