Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette

Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette
Photo by Randy Mayor

Ingredients

  • Chicken:
  • ¼ 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
  • + 16 more ingredients
    • ½ teaspoon salt
    • Salad:
    • 3 tablespoons apple cider vinegar
    • ¼ teaspoon salt
    • 1 2/3 cups sliced Fuji apple
    • 2 bone-in chicken breast halves
    • 4 ¼ cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
    • 8 ounces Swiss chard leaves, thinly sliced
    • ¼ cup fat-free, less-sodium chicken broth
    • Remaining ingredient:
    • 2 chicken leg quarters
    • 1 tablespoon butter
    • 3 tablespoons walnuts, toasted and coarsely chopped
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons canola oil
    • 1 tablespoon fresh lemon juice

1. Preheat oven to 400°. 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 o...

View full recipe at My Recipes

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