Ingredients
For the Chicken:
1-pound boneless, skinless chicken
1 cup SOOC Garlic olive oil
½ cup Black Garlic Balsamic Vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
Salt and pepper
For the Salad:
2 heads romaine lettuce, chopped
2 cups butternut squash, cubed and roasted
2 cups Brussel sprouts, halved and roasted
1 tablespoon SOOC Garlic olive oil (for roasting veggies)
1 red apple, chopped
1 green apple, chopped
1 cup crushed pistachios
Optional: dried cranberries or feta to top with
For the Dressing:
1 cup SOOC Garlic olive oil
Juice from 2 lemons
Salt and pepper
Directions
Mix olive oil, balsamic vinegar, garlic, mustard, salt, pepper, and add chicken. Marinate the chicken in a bag or bowl 2 hours minimum or overnight.
Preheat oven to 400 degrees. Grab a parchment lined baking sheet and toss butternut squash and Brussel sprouts with olive oil, salt, pepper. Roast for 15-25 minutes, flipping halfway, until cooked.
Grill the chicken over medium heat in a pan or an outdoor grill for about 6-7 minutes on each side, or until chicken is cooked through. Set aside for a few minutes and then cut into bite size pieces.
While the chicken is cooking make the dressing. Mix olive oil, lemon juice, salt and pepper.
Assemble the salad in a large bowl by adding chopped romaine, roasted butternut squash, Brussel sprouts, chicken, apples, and pistachios. Drizzle with dressing and toss. Serve right away.
