Warm Asian-Inspired Chicken and Butternut Squash Salad

Total Time
20 min
10 min
10 min
Make sure that the squash and chicken are cut into small cubes, about 1/2 inch each, for quick, even cooking.


uncooked butternut squash

12 oz, peeled and seeded, cut into 1/2-inch cubes

uncooked boneless skinless chicken breast

12 oz, cut into 1/2-inch cubes

uncooked celery

1½ cup(s), thinly sliced

uncooked red onion(s)

¼ cup(s), chopped

unsalted dry roasted peanuts

3 Tbsp, chopped

low sodium soy sauce

2 Tbsp

rice vinegar

1½ Tbsp, unseasoned

toasted sesame oil

2 tsp

sriracha chili sauce

1 tsp


  1. 1. Place squash cubes in a large saucepan, cover with water to a depth of 2 inches over the vegetables, and bring to a simmer over high heat, stirring occasionally. Reduce heat to medium and simmer, uncovered, for 6 minutes, stirring occasionally.
  2. 2. Add chicken; bring back to a simmer. Simmer for 3 minutes, or until the chicken is cooked through and squash is tender. Drain in a colander.
  3. 3. In a large serving bowl combine celery, onion, peanuts, soy sauce, rice vinegar, sesame oil, and chile paste. Stir well. Add warm squash and chicken; toss gently until well coated.
  4. Serving size: 1 1/4 cups.

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