Perdue Recipe - Grilled Rosemary Chicken Breast with Butternut Squash and Apple Salad

Grilled Rosemary Chicken Breast with Butternut Squash and Apple Salad

Prep/Cook Time: 20 Minutes
Servings: 5
Average Rating: Star

Featuring:

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)

5	PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
5	teaspoons aged balsamic vinegar

	Marinade
2	teaspoons garlic
2	tablespoons olive oil
1	tablespoon fresh rosemary, chopped
1/2	teaspoon black pepper
2	teaspoons soy sauce
1/2	lemon, juiced

	Butternut Squash and Apple Salad
1 1/2	cup Butternut Squash, diced small, steamed until tender
1 1/2	cup Granny Smith apples, diced small
2	tablespoons shallots, finely minced
1/4	cup red pepper, diced small
2	tablespoons fresh tarragon
1	tablespoon extra virgin olive oil
1/2	lemon, juiced
1	teaspoon salt
1/2	teaspoon black pepper

Combine all ingredients for marinade together and toss with chicken breast. Marinate for 30 minutes before grilling.
Blend ingredients for salad together and set aside. Grill chicken for 3-4 minutes on each side and or until chicken reaches 165°F internal temperature.
Place a spoonful of butternut squash and apple salad in center of plate. Place chicken on top of salad as whole or sliced. Drizzle aged balsamic vinegar over chicken and serve.

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