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Roasted butternut and grilled chicken chop salad

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By Mark Godbeer

With the ever-increasing dietary restrictions arising amongst crew and guests these days, it can get taxing on my brain to sate the varying taste buds. No carbs, no gluten, high protein, etc. The list is neverending.

I find my solace in salads. They are so versatile and incorporate the essentials needed for working long hours whilst still tasting great. And they conform to the many dietary restrictions we face.

This recipe comes from cooking for a healthy crew who ended up requesting this once a week.

Its simplicity in making is overshadowed by the seemingly complex flavors, which will help win over any crew or guests’ taste buds. This recipe feeds 12.

Roasted butternut and grilled chicken chop salad by Mark Godbeer

Ingredients:

  • 2 butternut squash, peeled, seeded and diced into 1/2” cubes
  • 1/4 cup coconut oil
  • 2 cloves garlic, crushed
  • 1 sprig rosemary, chopped finely
  • 4 chicken breasts
  • 1/4 cup sweet chili sauce
  • 5 Tbsp olive oil
  • 2 punnets grape tomatoes, sliced in half
  • 4 Tbsp hot sauce
  • 1 English cucumber, peeled and chopped into 1/2” pieces
  • 3 avocados, cut into 1/2” cubes
  • 5 handfuls spring mix, washed and dried
  • 3 lemons, juiced
  • 1/4 cup red wine vinegar
  • 4 Tbsp agave honey
  • 1/2 cup goat cheese, crumbled
  • Salt and pepper

Preheat the oven to 375 degrees F.

In a bowl, toss the chopped butternut with the coconut oil, garlic and rosemary, and season to taste.

Place in oven for 20 minutes or until butternut is soft and golden brown with crisping edges. Set aside.

In another bowl, mix the chicken, sweet chili and olive oil, and season. Roast these at the same temperature for 10-15 minutes. Allow to cool, then chop chicken into ½-inch pieces. Set aside.

In a zip-top bag, place the tomatoes and hot sauce, and season. Securely close the bag and shake, coating all the tomatoes sufficiently with the hot sauce. Let out all the air in the bag and set aside.

In a large bowl, place the butternut, chicken, tomatoes, cucumber, avocado and spring mix.

In a small bowl, whisk together the lemon juice, vinegar, honey, goat cheese and salt and pepper.

Dress the salad with the dressing and serve immediately. Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests. Comments are welcome at editor@the-triton.com.

 

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