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HARVESTLAND® TENDERREADY® Sous-Vide Style Half Chicken

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Number of servings: 12

Half Chicken with Apple-Roasted Butternut Squash Salad

12 each HARVESTLAND® TENDERREADY® Chicken Halves
1/4 cup Olive oil, divided
2 each Spanish onion, sliced into half circles
6 cups Butternut squash, diced
6 cups Granny Smith apple, diced
1-1/2 cups Candied pecans
4 each Red chile peppers, sliced
1-1/2 qt. Brussels sprout leaves, blanched
1. Preheat oven to 350ºF.

2. Remove HARVESTLAND® TENDERREADY® Chicken Halves from package. Place on a sheet pan and place in the oven; heat to an internal temperature of 180ºF.

3. In a large rondeau, add half of the olive oil; bring to its smoke point. Add onions and cook until translucent; add butternut squash and green apple. Place rondeau in the oven for 8 to 10 minutes, until the butternut squash is fork tender. Remove from oven.

4. Stir in pecans.

5. In a large sauté pan, add the remaining olive oil. Over high heat, add red chiles; toss quickly. Add Brussels sprout leaves; season with salt and pepper, then remove from heat.

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