Asian Chicken Salad

Ingredients

• 1 cup cooked butternut squash, chopped
• 1 red bell pepper, diced
• 16 oz Rotisserie skinless chicken meat (mainly white), pulled/shredded
• 1 cup shredded carrots
• 1 cup shredded (purple) cabbage
• 1/3 cup green onion, chopped
• 1/3 cup cilantro, roughly chopped
• 1 cup 2% Greek yogurt
• 1/4 cup natural peanut butter, no-salt-added
• 2 tablespoons low sodium soy sauce
• 1 tablespoon ginger, paste
• juice from 1 lime
• red pepper to taste
• cilantro
• 2 tablespoons crushed, unsalted peanuts

Instructions

1. 1

   Slice raw butternut squash horizontally to create thick discs. Then chop off the sides to remove the skin.

2. 2

   Place the discs in a microwaveable safe bowl and add about 1/2-inch of water. Microwave for 3 to 4 minutes until they are crisp-tender. Immediately place them on a plate lined with a paper towel to cool. Once they are cool, chop them into pieces.

3. 3

   Mix together the ingredients for the sauce. Season to taste with more lime and/or soy sauce. Set aside.

4. 4

   Purchase a cooked Rotisserie chicken. Remove the skin and place the white meat into a large bowl. Pull the chicken apart using forks. Measure out your desired portion of chicken meat.

5. 5

   In a large bowl, add the ingredients for the salad along with the chicken. Fold everything to mix.

6. 6

   Add the sauce and mix.

7. 7

   Garnish and enjoy!