Now that we have gorged ourselves on holiday meals, it’s time to get back to healthy eating.
The latest healthy recipe comes from Jay Wilson, senior program director at the Dancel Family Center Y in Ellicott City. It is butternut squash chicken salad.
Wilson said he has been cooking since age 12 and you can often find him in the kitchen experimenting with new recipes. He loves to share his creations with colleagues.
His duties at the Y include coordinating sports and fitness activities and teaching boot camp classes. He is also a personal trainer.
Wilson’s recipe is below. If you have a healthy recipe you would like to share email [email protected].
Butternut Squash Chicken Salad
Ingredients
1 cup lettuce, chopped
1/4 cup carrots, chopped
1/4 cup radish, chopped
1/4 cup cherry tomatoes, chopped
1/4 cup red bell pepper, chopped
2 strips of turkey bacon
1 chicken breast (seasoned and cooked to your liking)
1 whole butternut squash
Olive Oil
Preparation
Boil or steam butternut squash until cooked
Allow squash to cool for 10-15 minutes (depending on the size of the squash)
More Top Picks Light Sensitivity Causes You Might Not Have Considered
Cut squash in half and use a spoon to remove the seeds and fibrous flesh; season to your liking
Add enough olive oil to coat a pan and cook the squash over the stove
After cooking, let squash cool for 5 minutes before cutting into slices
Cook turkey bacon and then cut into fine pieces
In a mixing bowl, mix chopped lettuce, tomatoes, peppers, carrots and radish
Place squash in a bowl or on a plate and fill with salad mix; sprinkle chopped bacon on top
Fan sliced chicken on top of the salad