Warm Asian-Inspired Chicken and Butternut Squash Salad
- Total Time
Make sure that the squash and chicken are cut into small cubes, about 1/2 inch each, for quick, even cooking.
uncooked butternut squash12 oz, peeled and seeded, cut into 1/2-inch cubes
uncooked boneless skinless chicken breast12 oz, cut into 1/2-inch cubes
uncooked celery1 ½ cup(s), thinly sliced
uncooked red onion(s)¼ cup(s), chopped
unsalted dry roasted peanuts3 Tbsp, chopped
low sodium soy sauce2 Tbsp
rice vinegar1 ½ Tbsp, unseasoned
toasted sesame oil2 tsp
sriracha chili sauce1 tsp
- 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. 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. 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.