Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette Recipe

Posted by
Rate It!
Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette
Add your photo!
Ingredients
19
Count
Nutrition
518
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. To prepare chicken, loosen skin from breast halves and leg quarters by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.
  3. To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.
  4. To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half or 1 leg quarter, and sprinkle each serving with 2 1/4 teaspoons walnuts.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 517.52 Kcal (2167 kJ)
Calories from fat 186.31 Kcal
% Daily Value*
Total Fat 20.7g 32%
Cholesterol 140.52mg 47%
Sodium 860.01mg 36%
Potassium 1562.75mg 33%
Total Carbs 50.36g 17%
Sugars 25.67g 103%
Dietary Fiber 8.65g 35%
Protein 35.71g 71%
Vitamin C 61.1mg 102%
Vitamin A 1.7mg 58%
Iron 18.2mg 101%
Calcium 162.8mg 16%
Amount Per 100 g
Calories 86.85 Kcal (364 kJ)
Calories from fat 31.27 Kcal
% Daily Value*
Total Fat 3.47g 32%
Cholesterol 23.58mg 47%
Sodium 144.33mg 36%
Potassium 262.26mg 33%
Total Carbs 8.45g 17%
Sugars 4.31g 103%
Dietary Fiber 1.45g 35%
Protein 5.99g 71%
Vitamin C 10.3mg 102%
Vitamin A 0.3mg 58%
Iron 3.1mg 101%
Calcium 27.3mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top