Got To Be NC
Recipe by: Lisa Prince

You can always add fresh herbs to your salad greens to create new flavors for any salad. The pre-cut squash is a great time saver for a weeknight dinner.

Servings: 2
Cook Time: Prep time: 15 minutes; Total time: 30 minutes
Meal Type: Entree
NC Ingredients: Butternut squash, chicken, honey, salad greens, blue cheese, pear, pecans

Print Recipe

Ingredients

2
tsp. olive oil
1
tbsp. butter
12
oz. container of pre-cubed butternut squash
2
chicken breasts
2
tsp. Garlic Herb seasoning
4
tbsp. chicken broth
2
tbsp. honey
2
tbsp. balsamic vinegar
1/4
cup olive oil
6
oz. container of mixed salad greens
1/4
cup crumbled blue cheese
1
pear, sliced
1/3
cup toasted whole pecans
salt and pepper to taste

Directions

To make the squash:
  1. Place baking sheet in oven and preheat oven to 450 degrees.
  2. Remove pan and stir together 2 tsp. olive oil and 1 T. butter.
  3. Add squash, season with salt and pepper – stir to combine.
  4. Roast squash for 20 minutes, set aside to cool.
To make the chicken:
  1. While squash is roasting, pat chicken dry with a paper towel. Then season both sides with garlic herb seasoning.
  2. Grill chicken until done throughout.
To make the dressing:
  1. In a small saucepan, heat 4 T. chicken broth, 2 T. honey, 2 T. balsamic vinegar.
  2. Heat to a boil and then reduce heat and let simmer until reduced by half.
  3. Season with salt and pepper; place in blender and slowly add olive oil to create a dressing.
To make the salad:
  1. Place salad greens on 2 plates, top with blue cheese, pear, pecans, and chicken; drizzle with dressing and serve.