Pan-Roasted Chicken, Squash, And Chard Salad With B

Name: Pan-Roasted Chicken, Squash, And Chard Salad With Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 2 bone-in chicken breast halves; 2 chicken leg quarters; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons canola oil; Salad:; 1 2/3 cups sliced Fuji apple; 1 tablespoon fresh lemon juice; 8 ounces Swiss chard leaves, thinly sliced; 1 tablespoon butter; 4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper, divided; 3 tablespoons maple syrup; Vinaigrette:; 2 bacon slices, cut crosswise into 1/2-inch-thick pieces; 8 ounces wild mushrooms, halved; 2 garlic cloves, minced; 3 tablespoons apple cider vinegar; 1/4 cup fat-free, less-sodium chicken broth; Remaining ingredient:; 3 tablespoons walnuts, toasted and coarsely chopped

Servings: persons

Chicken:
2 bone-in chicken breast halves
2 chicken leg quarters
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
Salad:
1 2/3 cups sliced Fuji apple
1 tablespoon fresh lemon juice
8 ounces Swiss chard leaves, thinly sliced
1 tablespoon butter
4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 tablespoons maple syrup
Vinaigrette:
2 bacon slices, cut crosswise into 1/2-inch-thick pieces
8 ounces wild mushrooms, halved
2 garlic cloves, minced
3 tablespoons apple cider vinegar
1/4 cup fat-free, less-sodium chicken broth
Remaining ingredient:
3 tablespoons walnuts, toasted and coarsely chopped

1
Preheat oven to 400u00b0.
2
To prepare chicken, loosen skin from breast halves and leg quarters by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400u00b0 for 28 minutes or until a thermometer registers 165u00b0. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.
3
To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.
4
To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half or 1 leg quarter, and sprinkle each serving with 2 1/4 teaspoons walnuts.

2482

kcal

Calories

234

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Chicken:, 2 bone-in chicken breast halves, 2 chicken leg quarters, 1/2 teaspoon salt, and more.

Yes, Pan-Roasted Chicken, Squash, And Chard Salad With Bacon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Roasted Chicken, Squash, And Chard Salad With Bacon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions