How Cinnamon Chicken Salads Make You a Better Lover

It’s really in the nutrition boys and girls. Take any mix of healthy, good ingredients and mix them up. Then voila, there’s enough stamina in you to do well, ummmmm…. whatever you choose.

The truth is, to keep up with anything we want to get done, we need good solid nutrition to back us up. Make this on “Sunday Prep Day” and you’ll have a flavourful protein packed salad to keep you going all day…or night…long.

Cinnamon is a great spice that can be used to enhance flavour of both sweet and savory dishes. Here’s an awesome link that has information on the great health benefits of using Cinnamon more in our everyday cooking:

Cinnamon Chicken Salad:

1 cup Butternut Squash, peeled cubed and simmered until tender

2 whole Chicken Breasts, skinless and boneless

1 tablespoon Olive oil

1 teaspoon Cinnamon, ground

1 tablespoon Parsley, chopped fine

1 tablespoon Cilantro, Chopped fine

1/3 cup Thompson Raisins

1 whole Lemon

to taste Kosher salt

to taste Fresh ground black pepper

1 cup Baby Kale (optional)

Preheat oven to 350F.

In a bowl combine chicken, olive oil, cinnamon, salt and pepper. Let stand for 30 minutes to an hour (can be made the night before too!). Bake in oven on a lined sheet pan for 25 to 30 minutes or until internal temperature reaches 165F.

Take out and let cool. Dice into cubes the same size as squash. Mix all ingredients but lemon in bowl.

Using a rasp, zest the lemon into the salad mix, then squeeze out the juice over top of the mixture. Taste for seasoning and add a bit more salt and pepper if needed. Serve on baby kale if desired.

This will keep in your fridge for up to three days!