Chicken Salad

Preheat the oven to 400 °F and line a baking sheet with parchment paper.

Meanwhile, place the diced squash on the baking sheet and brush with the olive oil. Cook for 20 minutes. Set aside.

In a large bowl, mix the yogurt, lemon juice, dijon mustard, honey, thyme, salt, and pepper until the dressing is homogeneous.

Then, add the celery, grapes, pecans, chunks of apple, and cooked squash. Mix well. Set aside.

Shred the chicken leftovers with a fork or with your fingers. Add to the preparation.

Finally, mix well and serve on top of the chopped cabbage.