Rotisserie Chicken and Roasted Squash Salad
Quickly assemble a flavorful, comforting meal by combining shredded rotisserie chicken with maple-glazed butternut squash, quinoa and poppyseed dressing.
4 Serving(s)
Ingredients
- 1 small butternut squash (about 1 1/2 lbs.), peeled and cut into 1/3-inch cubes
- 1 small red onion, sliced
- 2 tsp. Schnucks olive oil
- 1/2 tbsp. Culinaria pure maple syrup
- 1 1/2 cups Schnucks 33%-less-sodium chicken broth
- 3/4 cup uncooked Full Circle organic quinoa, rinsed
- 2 cup shredded cooked Schnucks rotisserie chicken
- 4 cups baby spinach
- 1/4 cup reduced-sugar dried cranberries
- 1/4 cup Schnucks chopped hazelnuts
- 1/3 cup Schnucks poppyseed salad dressing
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper and add squash and red onion. Drizzle with oil and maple syrup and, if desired, season with salt and pepper. Roast until fork-tender, 20–25 minutes.
- Meanwhile, in a medium saucepan over high heat, bring broth to a boil. Stir in quinoa and reduce heat to low. Simmer, covered, until liquid is fully absorbed, about 15 minutes. Fluff with a fork.
- In a large bowl, toss together squash, onion, quinoa, chicken, spinach, cranberries and hazelnuts. Drizzle with dressing and serve immediately.
Chef Tip: For extra flavor, roast squash until the edges caramelize. It adds a sweet, nutty depth that pairs perfectly with the tangy dressing. Warm the quinoa before tossing to soften the spinach.
Nutrition Facts
421 Calories Per ServingFat: 14gSaturated Fat: 1gCholesterol: 45mgSodium: 673mgCarbohydrates: 58gFiber: 10gSugars: 16gProtein: 24gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe