Name: Chicken Salad with Kale, Roasted Squash, Goat Cheese & Walnuts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) logs goat cheese; 3 bunches kale; 1 ½ medium red onions; ¾ cup walnuts; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Chicken Salad with Kale, Roasted Squash, Goat Cheese & WalnutsChicken Salad with Kale, Roasted Squash, Goat Cheese & Walnuts — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ small butternut squash

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) logs goat cheese

3 bunches kale

1 ½ medium red onions

¾ cup walnuts

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, trim, and peel each squash; halve lengthwise, scrape out the seeds, and medium dice the flesh. Transfer to a large baking sheet pan.

Drizzle squash with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until squash is golden and fork-tender, 20-25 minutes. Remove from oven and let cool, 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken cutlets and pan-fry until golden and cooked through, 3-4 minutes per side. Remove to a plate.

Meanwhile, place oil, vinegar, Dijon, honey, salt, and pepper in a large bowl. Whisk to combine the dressing.

Using a clean cutting board, peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the dressing and stir to combine.

Wash and dry kale. Fold kale leaves in half lengthwise and slice off the stems. Finely chop leaves and add to the bowl. Using your hands, massage kale with the dressing until wilted, about 2 minutes.

Roughly chop walnuts and add to the bowl.

Crumble goat cheese into the bowl.

Once the squash is cool, add to the bowl and toss to combine the salad.

Slice chicken into strips.

To serve, divide salad between plates or bowls and top with chicken. Enjoy!

Open this recipe in Flambette