Southwestern Chicken and Spaghetti Squash Salad


for salad ---

1 small spaghetti squash

1 can black beans, drained and rinsed

1 orange or red bell pepper, sliced thin

1 bunch cilantro, minced

2 cups shredded green cabbage

2 cups thinly sliced cooked chicken breast

1 cup chopped jicama {optional}

avocado for serving

for zesty buttermilk dressing---

1/2 cup well shaken buttermilk

1/4 cup mayonnaise

juice of 1 lime

1/2 tsp garlic powder

1/2 tsp cumin

pinch of cayenne pepper

1/4 tsp salt


Preheat oven to 400 degrees. Slice your spaghetti squash in half length-wise and scoop out the seeds. Place the squash cut side down on a greased sheet pan and bake for 40 minutes, until very tender. Let squash cool before using a fork to scoop out "spaghetti" and place in a bowl. You can do this step up to three days before you prepare the salad.

Next, make the dressing. Whisk together the buttermilk, mayonnaise, lime juice, garlic powder, cumin, cayenne and salt in a small bowl. Set aside.

To prepare the salad, place the cooled spaghetti squash in a large serving bowl. Top with black beans, chicken, bell pepper, shredded green cabbage, cilantro and jicama, if using. Toss all ingredients together well. Drizzle dressing over salad {you may not want/need to use all the dressing}.

Serve salad on plates topped with sliced avocado.

**Assembled salad will stay fresh, without dressing and avocado, for up to four days covered in the fridge. Dressing will stay fresh for up to a week and is also great served as a dip with raw veggies


active time --- 20 minutes

total time --- 1.5 hours