Warm Asian-inspired chicken and butternut squash salad
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
1½ cup(s), thinly sliced
Uncooked red onion(s)
¼ cup(s), chopped
Unsalted dry roasted peanuts
3 Tbsp, chopped
Low sodium soy sauce
1½ Tbsp, unseasoned
Toasted sesame oil
Sriracha chili sauce
- 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.
- 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.
- 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.
- Serving size: 1 1/4 cups.