Warm Asian-inspired chicken and butternut squash salad
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
We love this warm, delicious chicken and butternut squash salad that takes only 20 minutes to put together. It features celery, red onions, and roasted peanuts, as well as traditional Asian condiments like soy sauce, unseasoned rice vinegar, sesame oil, and a touch of Sriracha for a bit of heat. Since the squash and chicken are simmered in water, be sure that they are cut into small similar-sized cubes, about 1/2 inch each, for quick, even cooking. The only thing left to do is combine the cooked chicken and squash with the other ingredients, and your hearty, super-satisfying salad is ready to go.
Ingredients
Raw 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
Celery
1½ cup(s), chopped, thinly sliced
Red onion
¼ cup(s), chopped
Unsalted dry roasted peanuts
3 Tbsp, chopped
Low sodium soy sauce
2 Tbsp
Unseasoned rice vinegar
1½ Tbsp, unseasoned
Toasted sesame oil
2 tsp
Sriracha chili sauce
1 tsp
Scallions
¼ cup(s), chopped or sliced, sliced
Instructions
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. Garnish with sliced scallion.
4
Serving size: 1 1/4 cups
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