Thai Chicken Salad with Red Curry Butternut Squash

• 份量: 4 servings
• 總時間: 1 hour 20 minutes

食材

1 medium butternut squash

2 chicken breasts (bone-in, skin-on)

2 ounces Thai red curry paste (about 55g, or about 2 tablespoons)

2 tablespoons olive oil

2 tablespoons butter (melted)

1 1/2 teaspoons black pepper

1 cup mint leaves (leaves)

1 cup cilantro (leaves)

Baby kale and baby mesclun greens

1 small red onion (sliced very thinly)

1 lime (juiced)

1 tablespoon rice vinegar

1 teaspoon fish sauce

1 tablespoon honey or agave syrup

1 cloves garlic (minced)

⅓ cup olive oil

Salt (to taste)

步驟

Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.

Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.

Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).

When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.

In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ⅓ cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.

Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.

You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!

營養

• 卡路里: 609 kcal
• 總脂肪: 35 g
• 飽和脂肪: 8 g
• 膽固醇: 87 mg
• 鈉: 335 mg
• 總碳水化合物: 50 g
• 膳食纖維: 9 g
• 總糖: 14 g
• 蛋白質: 29 g