Chicken Salad Plus

By Sandra B – Toronto, ON
Chicken Salad Plus
  • Prep Time: 45
  • Total Time: 60
  • Servings: 2

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About this Recipe

A super nutritious and flavorful take on chicken salad.


1 piece Maple Leaf Prime Naturally® Portions chicken breast
.5 papaya sliced into an even number of wedges (6)
1 cup french lentils, cooked (either canned or home cooked)
1 lemon (large), juiced (divided into 2 equal portions)
1 Pkg 100 - 150 g., prewashed baby kale
.10 g red onion, sliced paper thin (optional)
1.5 cups butternut squash, cubed
.25 tsp ground garlic powder, for the lentils
.25 cup white wine
.5 tsp ground cumin powder
1 clove of garlic, crushed, for the chicken
1 clove of garlic, crushed, for the dressing
.25 tsp cinnamon powder
pinch of cayenne powder
1 tsp honey
2 tbsp extra virgin olive oil (mild tasting)
salt and pepper to taste



With your lentils and onion slices in one bowl, add the juice of half a freshly squeezed lemon, the garlic powder, cumin, salt and pepper to taste.
Toss and let sit while you finish the rest of the salad.


Steam your squash in a double boiler until tender. If your pieces are too large, halve them for a faster cooking time and easier eating.
In a bowl, toss with cinnamon and cayenne. Add a little salt if you wish. Set aside.


Slice your half papaya into wedges. You may peel and de-seed if you wish.


Combine the remaining half of the lemon juice with one tablespoon of the olive oil, one clove of crushed garlic, honey, salt and pepper to taste.

Chicken breast

Slice the chicken breast diagonally across the grain, into thin medallions (about 1/4 - 1/3 inch thick).
in a frying pan, heat one tablespoon of the olive oil. Lay the medallions of chicken on the hot oil for about 2 minutes. flip the medallions. Add the garlic, white wine, salt and pepper to taste. Saute for another few minutes Remove from pan. Make sure no part of the chicken is translucent.

Finishing the salad

Toss the baby kale in the dressing.

Reserve one tablespoon of the dressing, add to the pan to mix with the leftover cooked chicken flavorings.

Assemble your kale into equal portions on two plates.

Lay each element of the salad onto the baby kale on each plate.

Drizzle the remaining dressing from the cooking pan over the salad.

Serve immediately.

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