Photo of Warm Asian-Inspired Chicken and Butternut Squash Salad by WW

Warm Asian-Inspired Chicken and Butternut Squash Salad

Smartpoints value per serving
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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