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Moroccan Chicken Salad

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1 ½ lbs. chicken breasts, cut into chunks

2 t paprika

1 t coriander

1 t cumin

½ t cinnamon

¼ t red pepper flakes


2 heads romaine lettuce

4 small golden beets

1 small-to-medium butternut squash

toasted almonds

dried cherries (or cranberries–something tart will work best)

juice 1 lemon

juice 1 lime

½ avocado

1-2 T vinegar (champagne or cider)

¼ – ½ c avocado oil (olive oil will work too)


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