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

Ingredients

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

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...

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