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.

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.  

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!