Sweet Fall Chicken Salad

This salad is the perfect combination of fall flavors-- roasted butternut squash, cinnamon baked apples, crunchy pecans, chicken for protein, and a sweet maple peanut dressing. It can easily be put together in ten minutes if you already have the chicken and squash prepared. I also didn't really measure anything so this is just a guess. Feel free to adjust to your own needs!

Ingredients (serves 1):

-giant handful of baby spinach

-3 oz grilled chicken, already cooked & cut into pieces

-1/2 cup roasted butternut squash cubes (I used frozen & already had it prepared. You can also use a fresh squash, cut into cubes, and bake on 450 for 15-20 minutes)

-1-2 tbsp chopped pecans

-1/2 of an apple cut into cubes

-1/4-1/2 tsp cinnamon

-1 tbsp peanut flour (or PB2)

-unsweetened vanilla almond milk

-sugar free maple syrup 

Directions:
Combine first 4 ingredients into a salad bowl. Then put the pieces of apple in a bowl with a little bit of water and sprinkle the cinnamon over the apples. Heat in the microwave for about a minute, or until apples are soft. While that's in the microwave, add the peanut flour to a small bowl. Mix in a splash of maple syrup, and almond milk to a dressing consistency. Drain out the water from the baked apples and add to the salad bowl. Then top with the dressing.

I prefer hot salads over cold, so I put this in the microwave for about 45 seconds.