Warm Winter Salad

• 1 cup cabbage, thinly sliced (mix of purple and white)
• 1 cup quinoa, cooked
• 1 cup brown rice, cooked
• 12 cup cilantro, chopped
• 14 cup Italian parsley, chopped
• 3 cups mixed salad greens
• 1 cup baby kale leaf
• 12 medium red onion, chopped
• 2 tablespoons unsalted dry roasted peanuts, chopped
• 1 chicken breast, 1/2 lb
• 1 teaspoon turmeric powder
• 1 small butternut squash, 2 inch piece, sliced thinly 1/4 inch
• 4 teaspoons organic coconut oil (for cooking)
• 4 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sesame oil
• 1 tablespoon coconut aminos

1. Prepare quinoa and brown rice according to package directions and set aside to cool.
2. Slice chicken breast in half horizontally.
3. Heat half the coconut oil in a pan on medium heat and place the chicken in the pan.
4. While cooking lightly dust the top side of chicken with the turmeric powder.
5. Cook for approximately 3 to 4 minutes on one side, flip and lightly dust other side with turmeric powder and cook for another 3 to 4 minutes or until cooked through.
6. Set aside to cool slightly then cut into 1/2 inch pieces.
7. Using the same pan, place the other half of the coconut oil in and add the squash.
8. Cook on one side for approximately 2 to 3 minutes and turn over and cook for an additional 2 to 3 minutes on the other side.
9. Make sure doesn't go too soft.
10. Place all ingredients EXCEPT for the dressing ingredients and peanuts into a bowl and mix through.
11. Combine all the dressing ingredients in a separate bowl and whisk until combined.
12. Pour the dressing over the salad and sprinkle with chopped peanuts and serve.

cabbage, quinoa, brown rice, cilantro, italian parsley, mixed salad greens, baby kale leaf, red onion, peanuts, chicken, turmeric powder, butternut squash, coconut oil, extra virgin olive oil, balsamic vinegar, sesame oil, coconut aminos

Taken from www.food.com/recipe/warm-winter-salad-518332 (may not work)