Chicken with Roasted Fingerlings Kale & Squash Salad
Seasonal winter squash at the peak of summer definitely presents a culinary challenge. How to give it the summer touch? Add it to a salad and garnish it with a more expected seasonal favorite: fresh peach.
Servings
Produce
Kale (Organic)
3 1.5 oz
Thyme
1/4 0.125 oz
Rosemary
1/4 0.125 oz
Fingerling potatoes
15 7.5 oz
Acorn Squash
1 0.5 Whole
Protein & more
Chevre
1.5 0.75 oz
Walnuts
1.25 0.63 oz
Chicken Tenders
1 0.5 lb
Peach
1 0.5 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Spice mix
Granulated Garlic
1/2 0.25 teaspoon
Sage
1/2 0.25 teaspoon
Lemon Thyme Vinaigrette
Minced Garlic
1 0.5 teaspoon
Lemon juice
3/4 0.375 tablespoon
Olive oil
2 1 tablespoon
Dijon mustard
1 0.5 teaspoon
Honey
1 0.5 teaspoon
Prep ahead (optional)
a. Chop kale leaves bite-sized. b. Slice acorn squash in half lengthwise, scoop out seeds, cut 1” crescents. c. Slice fingerling potatoes in half lengthwise. d. Very finely mince thyme & rosemary leaves.
Instructions
1
Prep:
a. Preheat oven to 425º. Prep baking sheet with olive oil or non-stick spray.
2
Roast chicken, potatoes, and squash:
a. Add rosemary (very finely mince) to sage & rosemary mix and shake vigorously to combine.
b. Season chicken tenders with ½ tsp salt and sage & rosemary mix. Add to baking sheet.
c. Add fingerling potatoes (slice in half lengthwise) and acorn squash (slice in half lengthwise, remove seeds, cut 1” crescents) to baking sheet.
d. Drizzle vegetables with 2 tsp olive oil and season with ½ tsp salt and ½ tsp granulated garlic.
e. Roast about 15-20 minutes, or until vegetables are fork-tender and chicken is cooked through. If chicken is done before vegetables, transfer chicken to a plate or serving dish and return pan to the oven for a few more minutes. The acorn squash rind is edible (and delicious!), but if you’d prefer, remove it. Then, chop ½” pieces.
3
Assemble salad:
a. In medium bowl, add kale (chop leaves bite-sized), acorn squash pieces, walnuts, and peach (pit, chop).
b. Add fresh thyme (finely mince leaves) to lemon vinaigrette base. Shake vigorously. Add lemon thyme vinaigrette to kale and squash salad and toss to coat.
4
Serve:
a. Divide chicken among plates. Serve roasted fingerling potatoes and kale and squash salad alongside.
b. Garnish salad with chevre. Enjoy!
Chef's notes
Pork tenderloin or a grilled ribeye would also complement the flavor profile of this dish beautifully.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX