Roasted Autumn Squash and Chicken Salad

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 1/2 pounds chicken breasts, grilled or baked
• 1 avocado, mashed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed greens

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   While the squash is roasting, grill or bake the chicken breasts until cooked through. Allow to cool slightly, then slice or shred the chicken.