Name: Arugula Salad with Pan-Fried Chicken, Butternut Squash, Apple & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby arugula; 1 ½ small butternut squash; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 3 Granny Smith apples; apple cider vinegar; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; salt; thyme, dried

Arugula Salad with Pan-Fried Chicken, Butternut Squash, Apple & FetaArugula Salad with Pan-Fried Chicken, Butternut Squash, Apple & Feta — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby arugula

1 ½ small butternut squash

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

3 Granny Smith apples

apple cider vinegar

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

thyme, dried

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim and peel each squash; halve lengthwise, scrape out the seeds, and small dice. Transfer to a large baking sheet pan, drizzle with oil, and season with spices. 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 brown and fork-tender, about 15 minutes.

Meanwhile, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove chicken to a plate, loosely cover with aluminum foil, and set aside.

While the chicken is cooking, place oil, vinegar, Dijon, maple syrup, and spices in a large bowl. Whisk to combine the dressing.

Using a clean cutting board, quarter, core, and small dice apples. Add to the bowl with the dressing and set aside.

When the butternut squash is done, remove from the oven and let cool, about 5 minutes.

Slice chicken into thin strips.

Add cooled squash, arugula, and feta to the bowl with the dressing and apple. Toss to combine the salad.

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

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