Roasted Maple Chicken and Acorn Squash Salad

Spring greens, dried cranberries, apples, carrots and spiced pepitas tossed in apple cider vinaigrette and topped with maple chicken and roasted butternut squash

By: Mario Morales, Signature Chef

Prep Time: 4 hours and 5 to 10 minutes
Cook Time: 24 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Roasted Maple Chicken Breast:
12 ounces raw boneless, skinless chicken breast
1 ½ Tablespoons finely chopped fresh garlic
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1 ½ Tablespoons finely chopped fresh rosemary
1/3 cup canola oil
3 Tablespoons maple syrup or maple flavored pancake syrup

Roasted Acorn Squash:
3 cups peeled, seeded and cubed acorn squash
¼ cup olive oil
1 teaspoon Kosher salt

Spiced Pepitas:
¾ teaspoon lime juice
½ cup pumpkin seeds
¼ teaspoon ancho chili powder
½ teaspoon sugar in the raw
1/16 teaspoon Kosher salt

Apple Cider Vinaigrette:
½ teaspoon lemon juice
1 Tablespoon Dijon mustard
1 ½ teaspoons finely chopped fresh garlic
¼ cup apple cider vinegar
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
¾ cup canola oil
2 Tablespoons honey

Roasted Maple Chicken and Acorn Squash Salad:
1 cup water
1 Tablespoon lemon juice
12 cups spring mix lettuce
½ cup sweetened dried cranberries
1 large honeycrisp apple, cored and thinly sliced
1 cup peeled and shaved rainbow carrots

Allergens:

Mustard

Nutritional Information

Directions:

To Prepare Roasted Maple Chicken Breast:
Trim excess fat off chicken breasts. Butterfly to even thickness. In a stainless-steel bowl, combine garlic, salt, pepper, rosemary and oil. Mix well for marinade. Add chicken to marinade. Combine to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 4 hours to marinate. Drain and discard excess when ready to roast. Place marinated chicken breasts on a hot grill or grill pan over medium heat. Grill for 3 to 4 minutes on each side or until marked. Transfer to a sheet pan. Brush maple syrup on top of chicken. Finish cooking in a 350-degree Fahrenheit oven for 10 to 12 minutes or until cooked through. Remove from heat. Allow to sit for 5 minutes. Thinly slice chicken breasts on the bias.
To Prepare Roasted Acorn Squash:
In a stainless-steel bowl, evenly coat squash with olive oil and salt. Place squash in a single layer on a sheet pan. Do not overcrowd. Coat with cooking oil spray. Roast in a preheated 400-degree Fahrenheit oven for 12 minutes. Flip squash and cook for another 12 minutes or until soft and lightly browned. Remove from heat and allow to cool slightly.
To Prepare Spiced Pepitas:
In a bowl, combine all ingredients. Heat a heavy-bottomed skillet over medium heat. Add spiced pepitas. Cook, stirring occasionally, for 4 to 5 minutes or until pepitas are toasted. Remove from heat. Allow to cool. Store in a tightly covered container at room temperature until ready to use.
To Prepare Apple Cider Vinaigrette:
In a stainless-steel bowl, combine all ingredients. Whisk until well-blended. Cover and place in refrigerator until ready to use.
To Prepare Roasted Maple Chicken and Acorn Squash Salad:
In a bowl, combine water and lemon juice. Add apple slices to lemon water to keep from browning. In a stainless-steel bowl, combine spring mix, dried cranberries, apples, heirloom carrots, spiced pepitas and apple cider vinaigrette. Toss gently to evenly coat and distribute. Evenly divide into 4 servings, placing 1 portion in the center of each service plate. In order, evenly top with:
-roasted acorn squash
-sliced roasted maple chicken
Enjoy immediately!