Roasted Butternut Squash Salad

I saw Ina Garten make this delicious salad on her show and knew I could easily make a low-carb version. The natural sweetness of the butternut squash needs no enhancement from the sugar, molasses or honey that was part of the original dish. Adding chicken provides the necessary protein to make this a balanced meal. Note: Make sure you measure the butternut squash careful; it is a higher glycemic carb and should be eaten in perfect portion.

1/2 lb chicken breasts (you can use a rotisserie chicken or any leftover, cooked chicken)
1 medium butternut squash, peeled and diced
2 tbsp olive oil
salt and pepper
1 bag of prewashed argula or baby spinach
1/8 cup walnuts or pecans

Heat the oven to 400 and toss squash, olive oil and salt and pepper in a roasting dish. Cook 30-45 minutes, tossing often. Toast pecans at the same time for 10 minutes. Meanwhile, prepare salad dressing*
To assemble salad, fill a large bowl with spinach or argula, top with chicken and butternut squash (each according to your protein and carb blocks), then pour over salad dressing.

Salad dressing:

1/2 cup apple cider vinegar
1 shallot, chopped fine
1/2 cup olive oil
salt and pepper

Heat a small skillet to medium and add shallots and vinegar. Cook until reduced by half, then remove from heat and whisk in olive oil, salt and pepper.

Peanut Crusted Chicken Breasts

1 lb chicken breasts, pounded flat
1/2 cup coconut flour
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup fresh ground peanut butter
1-2 tbsp soy sauce

Mix together coconut flour, salt and cayenne pepper and coat each chicken breast with a fine layer of flour mix. Meanwhile, whisk peanut butter and soy sauce in a small bowl, then coat the chicken with a layer of the peanut mix.
Heat a non-stick skillet to medium-high and coat with cooking spray. Cook each chicken breast 4-5 minutes per side. The chicken will remain moist and tender and the crust will be crispy.

Chicken Eggplant Parmesan

This is a great way to use leftover vegetables and/or chicken breast.

8-12 oz chopped cooked chicken
2-3 cups roasted eggplant, onions and peppers*
1 can diced tomatoes, drained
2 tbsp fresh basil
1 tbsp olive oil
1/2 cup shredded Parmesan

Heat oven to 400 degrees. Mix chicken, eggplant, onions and peppers. Pour in tomatoes, then stir with olive oil, basil, salt and pepper. Top with Parmesan and bake 20-25 minutes.

* Dice eggplant, onions and peppers and bake in the oven 30-45 minutes.