4 chicken breasts
1 butternut squash, de-seeded and cut into thick strips
2 tbsp toasted almonds, chopped roughly
1 bag baby spinach leavesFor the dressing:
2 tbsp Heinz Salad Cream
1 garlic clove, crushed
4 tbsp lemon juice
2 tsp wholegrain mustard
1 tsp honey
- Serves: 4
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
- Preheat a barbecue or grill pan to medium. Cook the chicken breasts for about 5 minutes per side or until cooked through, and set aside to rest. Cook the butternut squash for one minute on each side until charred and cooked through.
- To make the dressing, whisk the Heinz Salad Cream with the garlic, lemon juice, mustard and honey until smooth. Taste and season with salt and pepper.
- Assemble your salad by chopping the chicken into thick strips and tossing with the butternut squash and spinach. Drizzle with the dressing and toss with salad spoons to combine. To serve, divide between 4 plates and sprinkle with almonds.