There are a lot of chefs out there, TV and otherwise, that will bad-mouth the boneless, skinless chicken breasts in favor of the breasts with bone-in and with skin… and I would agree, to an extent, if the discussion is about the all-around flavor of the chicken. However, for the sake of time and convenience, nothing beats them (after all, it only takes 7 to 10 minutes to grill a boneless, skinless breast). To help me try and stay on track with my plan to eat healthier, I grill up four to six chicken breast every weekend and keep them in the fridge for the week ahead. That way, whenever I need a healthy protein snack after a workout or if I’m in a pinch for a quick meal, there they are. For all of you newly resolute low-carb, no-carb, Paleo-rific, caveman types out there, these are great to have on hand!
This salad is one of my favorites and there are a few shortcuts if you want to skip the roasting of the beets and squash… but honestly that only takes 10 minutes of active time – the oven does the rest. The roasting instructions are at the bottom of the recipe – for short cuts – you can buy cooked beets in the refrigerator section of Trader Joe’s or on any decent grocery store salad bar. If you don’t want to take the time to cut and dice the squash (or you have really dull knives), you can find it diced in pretty much every produce department.
Cook’s note: I didn’t put it in the recipe,but I had some toasted pecan leftover from another recipe and tossed those on right be fore I dug in to give them a nice crunch! 😉
Please Note: Grilling & Outdoor Recipes will be moving to a self-hosted site within the Bull Outdoor Products website!
During the transition while the design and updates to the blog are finalized, I will continue to post the lead-in to the recipe here on this site with a link to the new site. Be sure to sign-up for the email notifications for the recipe posts! If you are using a feed aggregator like Feedly, use the URL http://blog.bullbbq.com/.
Thank you for your patience during this transition!