Fall Collard Salad with Shredded Chicken

This high protein, high nutrient dish will be one that you will want to meal prep every week during the fall!

You can make this as a side item, or pair with our shredded chicken recipe for an easy complete meal with a high protein hit.

Fall Collard Salad with Shredded Chicken

Collard Salad with Shredded Chicken, Roasted Bell Pepper, Butternut Squash, & Sweet Potatoes. Pack a punch with this high protein recipe, high nutrient recipe. Use as a side dish or the main course to support your high protein goals!

Prep Time

15 minutes

Cook Time

20 minutes

Equipment

• ‍Instant Pot‍
• Baking sheet
• Aluminum Foil
• Hand mixer

Ingredients

For the salad:

• 1 bag Chopped Collard Greens
• 1 Butternut Squash (whole) Peeled and cubed
• 2 Sweet Potatoes Peeled and cubed
• 1 Red Bell Pepper De-seeded and chopped
• 1 Shallot finely chopped
• 1 tbsp Olive oil
• 1 Lemon zest and juice
• Sea salt to taste
• Freshly ground pepper to taste

For the dressing:

• 1 tbsp Balsamic Vinegar
• 2 tbsp Olive Oil extra virgin
• 1 tbsp Choczero Maple Syrup
• 1 cup Pecans (optional) Halves or chopped

Optional toppings:

• Chopped Fresh Cilantro optional
• Chopped Fresh Jalapeño optional
• Diced Avocado optional
• Chopped Green Onion optional
• 1/2 cup Feta Cheese Optional

Instructions

Roast the vegetables:

Pre-heat oven to 450°

Line baking pan with aluminum foil

Peel, de-seed, and cube the butternut squash

Peel and cube sweet potatoes

De-seed and chop red bell pepper

Remove skin on shallot and finely chop

Remove skin and finely chop onion

Spread all veggies evenly on the baking pan

Drizzle with olive oil

Sprinkle with sea salt and freshly ground pepper (to taste)

Roast vegetables for approximately 15-20 minutes, tossing every 5 minutes

While the veggies are roasting:

Cook the chicken breasts in your instant pot (see attached recipe link for shredded chicken)

Whisk together olive oil, balsamic vinegar, and maple syrup

Place collards in a large mixing bowl

Zest fresh lemon over the collards

Drizzle dressing over collard greens and massage with hands (I use gloves for this)

Squeeze fresh lemon juice over the collards and continue to massage

Put the salad together:

Plate 1-2 cups collards

Top with 1-2 cups roasted veggies

Top with 6 ounces shredded chicken (optional)

Sprinkle with pecans (optional)

Top with diced cilantro, jalapeños, avocado, feta cheese, and/or green onion to taste

Notes

My family jokes that this is a “fridge dump” recipe for mom….but really, it’s my favorite fall high protein recipe to make for my family.

• I add any veggies that need to be used from the fridge or pantry to the sheet pan for roasting (mushrooms, carrots, celery….any veggie is acceptable)
• This high protein dish is wonderful for a side item or as the main feature
• Bring this along for Thanksgiving dinner to ensure you have a healthy option to pair with the prized roasted turkey
• You can easily vacuum seal and freeze the roasted veggies and collards for later use
• Store in the refrigerator for up to 4 days for an easy meal prep base