Chicken & Butternut Squash Salad

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast squash in a roasting pan in oven, then cool.
  • While squash is roasting, cook 4 oz chicken breast per up to 4 people in pan, cool and cut into bite size pieces.
  • Whisk together the vinegar, lime juice, cilantro, sugar, pepper in a large bowl. Then whisk in the olive oil.
  • Just before serving, gently mix squash and chicken into dressing with red pepper.
  • Garnish with peanuts, onions and raisins.
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