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Kabocha Squash Salad
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Kabocha Squash Salad with Chicken & Parsley Lime Dressing

Chicken Kabocha Squash Salad with Parsley Lime Dressing is a super quick & easy dinner or side to throw together on a whim!
Prep Time15 mins
Cook Time30 mins
Course: Salads
Servings: 2 -3 as a main dish or 4 as a side salad
Calories: 535kcal
Author: Dalya Rubin

Ingredients

For the Chicken-

  • 2-3 boneless skinless chicken breasts cut in half lengthwise & into strips
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

 For the Squash-

  • ¼ or ½ kabocha squash peeled & cut into ½-inch strips
  • 1-2 tablespoons olive oil or oil of choice
  • Sea salt to taste
  • Pepper to taste

For the Salad-

  • 1 head romaine lettuce chopped
  • ½ radicchio cabbage chopped
  • 2 cups baby spinach
  • 1 cucumber peeled & cubed
  • Aufschnitt Jerky Bites Bacon Flavor as garnish (optional)

For the Dressing-

  • About 1 cup parsley rinsed & chopped finely
  • ¼ to ½ cup olive oil
  • 1-2 teaspoons sea salt
  • Black pepper to taste
  • 2-4 tablespoons red wine vinegar
  • Juice of 2-3 limes

Instructions

Bake the Chicken: 

  • Preheat the oven to 350°F and line a baking sheet pan with parchment paper.
  • Place patted dry chicken strips onto the prepared pan and drizzle with olive oil & spices. 
  • Use your hands to mix everything together in the center of the baking sheet. 
  • Once all chicken is coated in spices, arrange evenly spread out in the pan so that no chicken is overlapping. 
  • Bake at 350°F for 15 minutes, then up the temperature to 425°F and bake for an additional 8-10 minutes. Baking time will vary depending on the thickness of your chicken strips. Test chicken cut into 1-2 pieces of chicken and see if they’re fully cooked through.
  • After baking, allow to cool slightly, then slice the sticks into 2-3 inch pieces for the salad later. Set aside.

Kombucha Squash: 

  • Line a baking sheet pan with parchment paper. 
  • Place kombucha squash strips on the parchment paper, in an even layer, not to overlap. 
  • Drizzle squash with half the olive oil, sprinkle with salt and pepper. Use a pastry brush or your hands to lightly spread the oil to cover the top of each squash piece. 
  • Flip over each of the squash pieces and repeat step #3. 
  • Bake at 350°F with the chicken for about 15 minutes. Then once the heat is turned up to 425°F, flip squash pieces and cook for another 20-30 minutes until soft and golden.  

Assemble the Salad: 

  • Combine all salad ingredients in a bowl and toss to combine. 
  • Add the slightly cooled & chopped chicken & kombucha squash to the salad. Feel free to cut the kombucha squash into smaller pieces if you prefer. 
  • Shake dressing ingredients in a container until combined. Taste and add more of any ingredient if you feel necessary. 
  • Pour half the dressing over the salad, toss. Check if your salad needs more dressing or you simply want to add more lime/salt. Enjoy! 

Nutrition

Serving: 1Serving | Calories: 535kcal | Carbohydrates: 40g | Protein: 58g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 3098mg | Potassium: 2364mg | Fiber: 14g | Sugar: 14g | Vitamin A: 8933IU | Vitamin C: 173mg | Calcium: 279mg | Iron: 7mg