Moroccan Chicken Salad (california Pizza Kitchen Copycat)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup butternut squash, diced
• 1 (8 ounce) can beets, diced
• 1/4 cup dried cranberries
• 1 hard-boiled egg, diced
• 1 avocado, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1/4 cup dates or 1/4 cup dried apricot, chopped
• 1 head romaine lettuce, sliced
• 1/4 cup girard's champagne dressing
• 1/4 cup roasted almonds
• 3 boneless chicken breasts
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 1 teaspoon olive oil

Recipe

• 1 to make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (i used my foreman grill and it worked well) until fully cooked. let chicken cool and slice.
• 2 while chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (i used my toaster oven).
• 3 toss all other ingredients together with the champagne dressing to taste. top with sliced chicken & almonds.