Sunday Salad: Southwestern Chicken and Spaghetti Squash Salad

Every now and then I get a glimpse of what life looks like without a crazy toddler begging for every second of my attention. Cole is in Florida on a mini vacation with my parents, and Christian was working a beer festival all day, so Chet was my shadow all day. Normally he can be demanding and my day is spent according to his schedule. Today I felt like he become a partner in my schedule. It’s amazing how different that can feel.

Today started off with a run with Heidi while Chet navigated from his stroller. The afternoon was filled with lazy play, and then I got to spend some time in the kitchen with my little sous chef.  We made peach baked oatmeal for an easy breakfast option this week. Dinner was our next task. Tonight we enjoyed Southwestern Chicken and Spaghetti Squash Salad by Eat Live Run. Such a wonderful combinations of foods that I already had in our house thanks to our CSA box from Cullipher Farm. Dinner was delish, and there is plenty for lunch this week!

Ingredients:

for salad —

1 small spaghetti squash

1 can black beans, drained and rinsed

1 orange or red bell pepper, sliced thin

1 bunch cilantro, minced

2 cups shredded green cabbage

2 cups thinly sliced cooked chicken breast (I cooked the chicken in the slow cooker with a jar of salsa and then shredded)

1 cup chopped jicama {optional}

avocado for serving

for zesty buttermilk dressing—

1/2 cup well shaken buttermilk

1/4 cup mayonnaise (I used plain yogurt)

juice of 1 lime

1/2 tsp garlic powder

1/2 tsp cumin

pinch of cayenne pepper

1/4 tsp salt

Directions:

Preheat oven to 400 degrees. Slice your spaghetti squash in half length-wise and scoop out the seeds. Place the squash cut side down on a greased sheet pan and bake for 40 minutes, until very tender. Let squash cool before using a fork to scoop out “spaghetti” and place in a bowl. You can do this step up to three days before you prepare the salad.

Next, make the dressing. Whisk together the buttermilk, mayonnaise, lime juice, garlic powder, cumin, cayenne and salt in a small bowl. Set aside.

To prepare the salad, place the cooled spaghetti squash in a large serving bowl. Top with black beans, chicken, bell pepper, shredded green cabbage, cilantro and jicama, if using. Toss all ingredients together well. Drizzle dressing over salad {you may not want/need to use all the dressing}.

Serve salad on plates topped with sliced avocado.

**Assembled salad will stay fresh, without dressing and avocado, for up to four days covered in the fridge. Dressing will stay fresh for up to a week and is also great served as a dip with raw veggies

squash

Find my entire collection of salads here.