Grilled Chicken Thigh and Kabocha Squash Salad recipe - ingredients, nutrition and when to eat it
This satisfying salad pairs golden grilled chicken thighs and sweet kabocha squash with baby greens.
This satisfying salad pairs golden grilled chicken thighs and sweet kabocha squash with baby greens. Toasted nuts and tangy balsamic dressing bring it all together for lunch or a light dinner.
Salads & light · 25 minutes to cook
Tips: If the kabocha squash is firm, microwave it for 1–2 minutes first to make it easier to cut.
Tips: Press the chicken thighs skin-side down as they cook, and slice them after they’re cooked through to keep them juicy.
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Ingredients (1 serving)
- Boneless chicken thighs — 120 g
- Kabocha squash — 100 g
- Mixed baby greens — 1 handful
- Almonds — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g