Spring Herb Salad with Roasted Chicken and Butternut Squash Croutons
Poultry, Salads, Wraps & Sandwiches
April 24, 2024
4 servings
Ingredients
2 cups butternut squash (peeled, seeded, and cut into bite-size cubes)
¼ tsp granulated garlic powder
1 head butter lettuce, cut into bite-size pieces (about 2 ½ cups)
1 cup strawberries, thinly sliced
½ cup blanched asparagus (1-inch tips only)
½ cup red radish, thinly sliced
1 ½ lbs organic boneless, skinless chicken breast
¼ tsp granulated garlic powder
1 tsp chopped Italian flat-leaf parsley
1 medium orange, juiced (about 2 tbsp)
1 lemon, juiced (about 2 tbsp)
1 tsp RxSugar Liquid Allulose
Directions
1Preheat oven temperature to 425°.
2Combine all the ingredients for the butternut squash croutons in a large bowl and mix. Pour the squash on top of a lined sheet pan. Place in the oven for 20 minutes, then flip croutons over to brown on the opposite side. Cook for 10-15 more minutes until they appear to be browned and crispy. Take out of the oven and cool. Keep the oven on.
3Fill a medium pot halfway with water and bring to a boil. Place the chicken in a pot and boil for 20 minutes. Turn the heat off.
4Mix all seasonings together in a small bowl for the chicken. Take chicken out of the pot and place on a plate. Drain any excess water off the plate. Sprinkle the salt, pepper, garlic powder, Italian seasoning, lemon zest, and parsley on the chicken and gently rub the in olive oil and ghee.
5Place chicken on a lined sheet pan and place in the oven for 15-20 minutes or until browned. Take chicken out of the oven and rest for 10 minutes before slicing.
6Make the dressing: Place all ingredients in the bowl and whisk until blended. Set aside.
7In a large bowl, mix the arugula and lettuce together. Split greens onto 4 large plates. Split the remaining toppings evenly between 4 salads.
8Slice chicken and weigh out 4 oz per salad. Place chicken on top.
9Add ½ cup of butternut squash croutons over salad.
10Drizzle 2 tbsp of dressing on top of salad and serve.
11Keep leftover salad, chicken, croutons and dressing in separate airtight containers for up to 4 days.
