Seriously. I’ve eaten many salads in my lifetime. What girl hasn’t? But this one tops them all. Swiss chard, apple, squash, maple syrup, and bacon…for a hearty fall meal, can it get any better?
The title of the recipe is: Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette.
It comes from the October 2008 issue of Cooking Light and you can find the recipe online here.
A couple notes: I used 2 whole bone-in chicken breasts (not halved like the recipe calls for) which increased the baking time. Rick and I shared one breast and I shredded the other to use in a soup. It’s a fairly time consuming recipe, but totally worth it (in my opinion)!
Advertisement
