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Harvest Chicken Squash Salad

During harvest time or springtime, this recipe is perfect to squash your hunger at lunchtime.

45 mins
4 Serving(s)
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Harvest Chicken Squash Salad

Ingredients

  • 2 tbsp. + 1 tsp. Schnucks olive oil, divided
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 2 pieces fresh chicken breasts
  • 1/2 butternut squash, peeled and cubed
  • 1 head romaine lettuce, chopped and rinsed
  • 1/2 cup walnuts or pecans
  • 1/2 cup feta or blue cheese
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. Combine 2 tablespoons olive oil, garlic powder, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper; add to a resealable plastic bag with chicken and refrigerate 1-4 hours.
  2. Preheat oven to 450°F. On a foil-lined baking sheet, toss squash with 1 teaspoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast squash until softened, about 20-25 minutes.
  3. Remove chicken from marinade and add to a skillet over medium heat, discarding leftover marinade. Cook until internal temperature reaches 165°F, about 6-8 minutes per side. Transfer chicken to a cutting board and slice into strips.
  4. Add dressing ingredients to a jar; cover and shake until combined.
  5. Divide lettuce among four serving bowls and evenly top with chicken, squash, nuts, cheese and dressing. Serve immediately.

Nutrition Facts

560 Calories Per ServingFat: 43gSaturated Fat: 7gCholesterol: 71mgSodium: 424mgCarbohydrates: 25gFiber: 5gSugars: 9gProtein: 26g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe