Roasted Chicken Fall Harvest Salad With Balsamic Glaze

Prep Time: 20+ minutes Cook Time: 35+ minutes Additional Time: 40+ minutes

Total Time: 2 hours

INGREDIENTS

FOR THE SALAD :

• 2 cups spring mix lettuce

• 2 cups arugula

• 1 large squash of choice; butternut, acorn, delicata

• 1 package snow peas

• 1 cup cherry tomatoes

• 1 red onion

• homemade croutons (see recipe)

• roasted chicken (see recipe)

• parmesan cheese

• salt

• pepper

FOR THE BALSAMIC GLAZE :

• 2 cups balsamic vinegar

• 4 tablespoons honey

INSTRUCTIONS

FOR THE THE HARVEST SALAD :

1. Halve the cherry tomatoes.

2. Arrange the lettuce and tomatoes on an overly large serving platter

3. Pre heat oven to 400°

4. Clean and slice/cube up squash

5. Arrange in an even layer on a parchment lined baking sheet

6. Coat with olive oil, salt and pepper

7. Roast for 15 minutes

8. Flip and re-seaon

9. Add snow peas to the pan and toss

10. Roast for another 20 minutes

11. While vegetables are roasting, make the homemade croutons. Set aside

12. From the roasted chicken pull apart the chicken legs, thighs, wings and breast

13. Over the lettuce, layer the roasted vegetables, then croutons and lastly the roasted chicken

14. Drizzle the balsamic glaze generously over the salad and chicken

15. Sprinkle with Parmesan cheese, salt and pepper before serving

    FOR THE BALSAMIC GLAZE :

1. Add balsamic vinegar and honey to a medium saucepan and bring to a simmer over medium heat, about 8 mins.

2. Once simmering lower heat down to low

3. Stirring occasionally, cook until balsamic is reduced by half. It should start coating the back of a spoon

   Once simmering, it will take 20 minutes for a tin glaze. 50 minutes for a thick glaze

4. After achieved consistency, cool down to room temperature

5. Can be stored in the refrigerator in an airtight container up to one month