Spicy BBQ Chicken Salad Recipe

INGREDIENTS:

3 Gardein chick'n tenders (vegan)
base:
   4 cups chopped romaine lettuce
    1 large satsuma, peeled/sliced
    2 Tbsp raw pumpkin seeds, shelled
    1-2 Tbsp dried cranberries
onion saute:
    1-2 tsp safflower oil (to saute)
    1/2 cup butternut squash cubes (I used frozen, organic cubes)
    1 small sweet onion, sliced into thin rings
    1/8 tsp black pepper (fine)
    salt to taste
additional spices as desired: cayenne, paprika, chili powder, chipotle
    1 1/2 Tbsp dressing or BBQ sauce blended with oil/vinegar
    I used Follow Your Heart's Spicy Balsmic BBQ Dressing

DIRECTIONS:

• Chop romaine. Pile in bowl. Add seeds, cranberries and citrus slices. Drizzle a bit of dressing.
• Bake or saute chick'n tenders until hot and crispy. Set aside.
• Add onion saute ingredients to a hot pan and cook until squash is tender and onions begin to    brown on edges. I covered with a lid for a few minutes to speed up the cooking process for the   butternut squash.
•  Pile onion saute over to greens.
•  Chop and add chick'n tenders.

Source : lunchboxbunch

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