Whole30 Herbs de Provence Salad




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2 cups mixed greens
Cooked chicken breast, chopped
1/4 cup fresh blueberries
2/3 cup cubed and roasted butternut squash (see note below)
1/2 cup steamed French green beans
Organicville Herbs de Provence Vinaigrette & Marinade
Optional: Avocado


BEGIN by peeling and cubing butternut and coat with ghee, sea salt, and black pepper. Bake in the oven on a baking tray lined with parchment paper for 30 minutes at 350 degrees.  Roasting butternut squash brings out its natural sweetness and will add a delicious creamy texture to your salad.

COOK your chicken breast at the same time as the butternut, simply place it on a baking tray lined with parchment paper, coat it with ghee and season it with sea salt, black pepper, and garlic powder.  Flip it after 15 minutes and cook for 15 more minutes. Allow to cool on a cutting board and chop to add to your salad.

STEAM your French green beans until tender, about 4 minutes.

POUR your Organicville Herbs de Provence Vinaigrette & Marinade in a large bowl (about 2 tablespoons) and add mixed greens, chicken breast, blueberries, roasted butternut, French green beans, and optional avocado.  Toss well before serving and enjoy!


Order your bottle and enjoy the recipe!