This recipe combines many of my favorite Fall ingredients...butternut squash, apples, pumpkin seeds (I subbed these for the walnuts), and bacon...okay, that's not a "Fall ingredient," but it's BACON! This meal was a little time consuming to make because of all of the steps and ingredients, BUT I was thinking that this salad would be fabulous to do with left over turkey & turkey drippings after Thanksgiving. If you did that, the longest part of this would be chopping the apples & butternut squash...you can always get Lowes Foods to do the porep for you through their lovely "Pick & Prep" department. This service is available in the store or when you order online through Lowes Foods to Go. Either way, try it sometime soon. It's worth the work.
Ingredients:
Chicken:
2 bone-in chicken breast halves
2 chicken leg quarters
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp canola oil
Salad
1 2/3 cups sliced Fuji apple
1 T fresh lemon juice
8 oz Swiss chard leaves, thinly sliced
1 T butter
4 1/4 cubed peeled butternut squash
1/4 tsp salt
1/4 freshly ground black pepper, divided
3 T maple syrup
3 T toasted walnuts, chopped
Vinaigrette:
2 bacon slices cut into 1/2 in pieces
8 oz wild mushrooms, halved
2 garlic cloves, minced
3 T apple cider vinegar
1/4 cup chicken broth
Method:
Complete recipe from Cooking Light found on myrecipes.com,
HERE.
Happy Cooking!
