Crispy Chicken & Butterhead
3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges
1 large red onion, cut into 1” wedges
3 sprigs fresh thyme
9 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 small rotisserie chicken, meat pulled from bones and shredded
1 4.5 ounce container Bowery Butterhead
1 tart red apple, cut into matchsticks
¼ cup toasted walnuts, chopped
2 tablespoons fresh tarragon leaves
⅓ cup cider vinegar
3 tablespoons apple cider
2 tablespoons grainy Dijon mustard
Kosher salt, freshly ground pepper, to taste
Preheat oven to 425° F. Meanwhile, toss squash, onion and thyme with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Turn squash and onion cut side down and roast until browned and tender, 20–30 minutes.
Heat remaining 6 tablespoons oil in a medium nonstick skillet over high until oil shimmers. Cook chicken, undisturbed, until golden brown on 1 side (can vary depending on how hot your skillet is). Carefully turn and cook until golden brown on second side. Transfer chicken to a large heatproof bowl.
Whisk cider vinegar, apple cider and Dijon in a small measuring cup, reserve 1/3 cup dressing for lettuce and squash. Pour remaining dressing over chicken and toss to combine.
When ready to serve, toss half of reserved dressing with lettuce, apple, walnuts and tarragon; season with salt and pepper. Arrange on serving platter. Top with chicken, squash and onion wedges. Drizzle remaining dressing over squash and serve.
Recipe developed by Rick Martinez for Bowery Farming.