The Triton

Interior

Roasted butternut and grilled chicken chop salad

ADVERTISEMENT

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.

 

Related Articles

Monaco19: Tied down and gimballed, S/Y Lush crew at work for the sail of it

Monaco19: Tied down and gimballed, S/Y Lush crew at work for the sail of it

By Dorie Cox “We’re not so much on flowers,” Stew Cherie Neave said. Vases would mean one more thing to secure each day before setting sail on S/Y Lush, a 90-foot Oyster displayed at the …

Grilled tequila lime chicken with black bean and corn salad

Grilled tequila lime chicken with black bean and corn salad

For the past three months, I have been captain on a 98-foot Destiny cruising in the Bahamas. There are some terrific grocers in Nassau and Port Lucaya. The third best place to provision is in …

Atmospheric fronts the driving force behind meteo-tsunamis

Atmospheric fronts the driving force behind meteo-tsunamis

Tsunamis are well known for their inundation of coastal regions in the South Pacific, but most Floridian boaters have little concern with this natural process. Guess again. Tsunamis of a different …

Diesel Digest: Stricter regulations helped develop new diesel engine pollutant treatments

Diesel Digest: by Capt. Jeff Werner Diesel engines are designed for two broad application categories: on-road (such as trucks, cars and buses) and off-road. Marine diesel engine designs are a …

Being a good crew member helps leaders lead

There have been a number of articles written and views expressed regarding leadership recently but what about the flip side? What about the art of following?     Obviously, not everyone will be …

Yacht crew prep for Palm Beach International Boat Show

Yacht crew prep for Palm Beach International Boat Show

The sun rose on yacht crew armed with chamois and sponge today to prepare for the 31st Annual Palm Beach International Boat Show. The show runs March 17-20 in West Palm Beach, Fla. Photos by Suzette …

Comments