Chicken Salad with Roasted Butternut Squash and Apple Cider Vinaigrette
This lovely salad makes a wonderful, healthy lunch. We've pared down the ingredient list for the sake of simplicity, but feel free to add some dried cranberries or toasted pecans for extra crunch and sweetness. This recipe makes two salads.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
For the vinaigrette:
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon honey
1/2 shallot, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
For the roasted butternut squash:
1/4 butternut squash, seeded, peeled and cut into 1" cubes
1 tablespoon olive oil
Salt, to taste
8 ounces boneless, skinless chicken breast, roasted or grilled (we used a store-bought rotisserie chicken)
6 ounces arugula, washed and dried
Make the vinaigrette: Add all ingredients to a lidded glass jar. Close and shake vigorously to combine. Set aside until ready to use.
Make the roasted squash: Preheat your oven to 375 F. Arrange squash pieces on a parchment-lined baking sheet. Drizzle with oil and season with salt. Roast for 30 minutes or until the squash begins to brown on the edges and is fork-tender. Remove from oven and let cool.
To assemble the salads, arrange arugula on two serving dishes, distributing evenly. Add chicken and squash. Drizzle with vinaigrette and serve immediately.