Harvest Cobb Chicken Salad

a) Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

b) Combine the flour (see pantry for amount) and roasted herb and spice blend in a medium bowl.

c) Lay a chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper then lay them into the frying pan. Cook until browned, 3-4 mins each side.

b) Meanwhile, roughly chop the pecans.

a) When the butternut squash has 10 mins remaining in the oven, add the chicken and pecans to the same baking tray in separate sections. TIP: Use 2 baking trays if necessary.

b) Drizzle the maple syrup over the butternut squash and pecans, then return the tray to the top shelf for the remaining 8-10 mins, until the chicken is cooked. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, crumble the Greek style cheese.

b) Once cooked, cut the chicken into 1cm wide slices.