Delicious tender chicken topped with roasted acorn squash, winter baby greens, dried cranberries, and spicy candied pecans tossed in a cranberry dijon mustard dressing for an excellent chicken paillard meal.
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Homemade Gourmet
Get your culinary gourmet experience at home with this satisfying Chicken Paillard accompanied by a vibrant Cranberry Pecan Acorn Squash Salad. The dish harmoniously marries the succulence of thinly pounded chicken breasts, seared to golden brown perfection, with the earthy sweetness of roasted acorn squash, creating a combination of flavors and textures in every bite.
The salad, a medley of crisp greens, tart cranberries, and crunchy spicy pecans, offers a refreshing contrast, while a drizzle of cranberry Dijon mustard vinaigrette ties the elements together with a zesty embrace.
This recipe not only elevates the classic Chicken Paillard but also introduces a seasonal twist, making it a perfect choice for a light yet satisfying meal that celebrates the essence of autumn and winter on your plate.
More Deliciously Healthy Recipes to Try
- Air Fryer Butternut Squash Spiced Chickpeas Chicken Soup
- Butternut Squash Chicken Chili
- Spicy Chicken PItas with Arugula Feta Pomegranate Salad
- Healthy Poached Egg Avocado Rainbow Tuna Salad
Ingredients with Steps
First, combine olive oil with maple agave syrup, Italian herb seasoning, cayenne powder, cinnamon powder, kosher salt, and ground black pepper. Then, toss the sliced acorn squash and whole pecans in the maple sauce mixture and roast.
Next, in a hot pan with olive oil, sear butterflied boneless skinless chicken breast that has been seasoned with kosher salt and ground black pepper. Then, with the remaining maple sauce mixture, you'll toss the cooked chicken to coat.
Finally
To serve, plate up the maple chicken. Add apple cider vinegar, cranberry sauce, and whole-grain Dijon mustard to the remaining maple sauce to make a quick dressing.
Toss the dried cranberries and candied pecans in the sauce with mixed winter greens. Plate up the acorn squash with the salad, drizzle the sauce on the plate, and top the salad with crumbled creamy goat cheese.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
Technique
- Chicken Paillard - A French cooking technique where chicken breasts are pounded thin to create an even thickness, allowing them to cook quickly and evenly. The term paillard refers to the flattened piece of meat, which is often grilled or pan-seared.
Ingredients
- Cranberries - Small, tart berries commonly used in both sweet and savory recipes. In this dish, they add a bright, tangy contrast to the richness of the squash and chicken. Fun Fact: Fall (Atumn) is their season where they reach their peek.
- Acorn Squash - A small, ridged winter squash with a sweet, nutty flavor and tender texture when roasted. Its orange flesh becomes creamy when cooked, making it a perfect side for savory dishes.
- Pecans - A buttery, mildly sweet nut often used in both sweet and savory dishes. In this recipe, pecans provide a crunchy texture and earthy flavor, balancing the sweetness of the roasted squash.
- Balsamic Vinegar - A dark, slightly sweet vinegar made from reduced grape must, commonly used in marinades and dressings. Its rich, tangy flavor complements both the chicken and squash in this dish.
- Maple Syrup - A natural sweetener made from the sap of maple trees. It adds a caramel-like sweetness to the roasted acorn squash and enhances the flavors of the cranberries and pecans.
- Fresh Thyme - An aromatic herb with a subtle earthy flavor that’s often used in roasting meats and vegetables. It pairs well with both the chicken and acorn squash, adding a fragrant touch to the dish.
See the cranberry pecan chicken salad recipe card for quantities.
For this recipe, the boneless skinless chicken breast is butterflied. To learn more about his technique, visit the Cook's Notebook section on Prepping Chicken: Butterflied.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Butterfly the chicken breast, then cut into individual halves. Learn more about how to butterfly chicken breast.
Pound the butterflied chicken breast to tenderize the meat. Then, dry with paper towels to allow the seasoning to adhere.
Use a whisk to incorporate the ingredients to make the maple sauce base. Not pictured: Whisk the sauce in a large mixing bowl. This will be used throughout the recipe.
Toss the acorn squash and pecans in the sauce.
Get Cuisinart Large Stainless Steel Mixing Bowls or the 8-Quart Mixing Bowl.
Place on one side of the sheet pan to make space for the pecans that will be added later.
Place the coated pecans in a small tray to add next to the roasted acorn squash later.
The chicken is butterflied into individual halved pieces for quicker browning, creating tender chicken.
Add the chicken breast to the oil skin side to sear to create a nice golden brown color when the oil is near the smoking point to prevent sticking to the pan. Learn more on how to prevent chicken from sticking to the pan.
Coat the chicken in the maple syrup mixture for extra flavor.
The roasted acorn squash should be tender. If you do not like the skin, wait until it cools off to remove the skin.
Add the pecans when they have cooled down. Plus, mix the salad with the dressing only when you are ready to serve.
With a whisk, vigorously combine the cranberry sauce and other ingredients with the maple syrup base to incorporate.
The dressing should be enough to toss the salad and drizzle extra onto the finished plate.
Substitutions
Dairy Free
- Goat Cheese - Try a plant-based feta cheese, to give it that salty creamy kick.
Gluten-Free
- Yay! This recipe is gluten-free.
Vegetarian
- Bonless Skinless Chicken Breast - For protein, either by store-brought plant-based chicken breast or make your own using School Night Vegan's recipe. This may also work with breaded veggie patties giving it a crunch.
Convenience
- Maple Agave Syrup - You can use regular maple syrup or maple syrup with monkfruit.
- Acorn Squash - Try thinly sliced roasted sweet potatoes.
- Whole Pecans - Use walnuts or almonds.
- Dried Cranberries - Try tart-dried cherries or other dried berries.
- Whole-Grain Dijon - Use ground Dijon mustard or brown mustard, and adjust accordingly to the mustard's acidity.
- Goat Cheese - Try feta cheese. In addition, for a strong tangy flavor, try blue cheese, which should pair up nicely with the sweat pecans and tart-dried cranberries.
- Winter Mixed Greens - Use arugula salad mix or spring mixed greens.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Quick Salad - If you are short on time, shred some store-bought rotisserie chicken or leftover roast turkey and toss it with the salad.
- More Toppings - Use green apple slices, roasted red onion, wild mushrooms or red bell pepper,
- Different Meat - Try this recipe with seared pork chops or even sea bass. Caramelizing the pork and even the fish pairs nicely with the tangy, sweet cranberry dressing. Plus, the meat tossed in the maple syrup mixture? Mouthwateringly delicious!
Equipment
- Cutting Board - Used for butterflying and pounding out the chicken breast. In addition, use plastic wrap to cover the chicken before pounding to prevent cross-contamination. Tip: Use color-coded boards like these Flexible Cutting Mats to prevent cross-contamination.
- Meat Mallet - To pound out the chicken breasts to tenderize and promote uniform cooking, like the KitchenAid Meat Tenderizer.
- Paper Towel - Used for drying the chicken to allow the seasoning to adhere and brown the chicken.
- Mixing Bowl - You will need a large mixing bowl that will be used throughout the recipe.
- Sheet Pans - Used for roasting the acorn squash and pecans. You will need large and small baking sheet trays like the USA Pan Nonstick Half Sheet Pan and Quarter Pan.
- Frying Pan - To sear the chicken breast. I used the All-Clad D3 3-Ply Stainless Steel Fry Pan to develop this recipe.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the boneless chicken breast and acorn squash in shallow 2-inch containers to cool down quickly. Then, store it along with the salad and dressing in airtight containers. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place the chicken, acorn squash, and dressing in the freezer in a labeled airtight container. I do not recommend freezing the mixed greens.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- Lunch for Dinner - Serve your lunch chicken salad recipes by searing the chicken using the paillard method with the salad on the side.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Pounding chicken for Chicken Paillard serves two main purposes. First, it ensures uniform thickness, allowing the chicken to cook evenly preventing dryness in thinner parts while waiting for thicker sections to cook through.
Second, it tenderizes the meat, creating a more delicate and enjoyable texture in the finished dish. And third, it ensures quicker cooked chicken.
Absolutely! While pecans complement the dish's flavor profile, you can experiment with other nuts like walnuts, almonds, or even pistachios based on your preference. Choose nuts that add a desirable crunch and work well with the sweet, savory components of the salad and that are delicious when roasted.
Chicken Paillard cooks quickly due to its flattened form. Cook the pounded chicken for about 2-3 minutes per side over medium-high heat or until it reaches an internal temperature of 165 degrees Fahrenheit.
The chicken should have a golden-brown crust on the outside, and if you're uncertain about doneness, you can make a small incision to ensure there is no pinkness in the center.
Using a meat thermometer is the most reliable method to guarantee the chicken is safely cooked while remaining juicy and flavorful. When developing recipes, I usually use the ThermoPro Digital Meat Thermometer.
Chicken Recipes
Looking for other chicken recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
Quick Recipes
Looking for other quick recipes like this? Try these:
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
📖 Recipe
Chicken Paillard and Roasted Acorn Squash Salad with Cranberry Dressing
Ingredients
Maple Glazed Acorn Squash and Pecans
- 1 tablespoon olive oil
- ¼ cup maple agave syrup
- 2 teaspoons Italian herb seasoning
- ¼ teaspoon cayenne powder
- 1 teaspoon cinnamon powder
- Salt and pepper
- 1 small acorn squash seeded and sliced half-moons
- ½ cup whole pecans
Chicken Paillard
- 2 tablespoons olive oil
- 2 large boneless skinless chicken breast
- Salt and pepper
Cranberry Goat Cheese Salad
- 4 ounces goat cheese
- 4 tablespoons dried cranberries 50% less sugar
- 4 cups winter mixed greens
- 1 tablespoon apple cider vinegar
- ½ cup cranberry sauce
- 1 tablespoon whole-grain Dijon mustard
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Set the Oven: Preheat oven to 400 °F.
- Prepare the Chicken: Butterfly the chicken breast on a cutting board, pound it out with a meat mallet, dry it with a paper towel, season with salt and pepper, and set aside.
- Prepare the Wet Rub: Combine olive oil, maple syrup, Italian herb seasoning, cayenne pepper, cinnamon powder, salt, and ground black pepper in a large mixing bowl.
- Roast the Squash & Pecans: Set up a sheet pan and a small tray with parchment paper. Then, toss the acorn squash and pecans in the maple syrup sauce, dripping off any excess, and place the squash on the sheet pan; place in the oven and roast for 20 minutes.
- Next, grease up a small cooking tray or use parchment paper. Then, remove the pecans dripping off any excess, place them on the tray, and set aside. While the squash roast, sear the chicken.
- Cook the Chicken: Heat a frying pan with oil on medium-high heat. When the oil almost reaches the smoking point, place and sear the chicken breasts on both sides for at least 2 to 3 minutes each.
- Coat the Chicken: Place the cooked chicken in the maple syrup mixture. Then, coat all the chicken in the syrup mixture and set aside.
- Roast the Nuts: After the initial 20 minutes for the acorn squash, place the pecans in the oven and roast both for another 5 minutes. Then, remove and set aside.
- Serve: Place the chicken breast on one side in the center of the plate. Then, In the same large bowl, make the dressing by whisking in the apple cider vinegar, cranberry sauce, and whole-grain Dijon mustard.
- Reserve half the dressing for later. Add the mixed greens, pecans, and cranberries to the large bowl with the remaining dressing and combine well.
- Plate up and alternate the mixed green salad and acorn squash on the other side of the plate's center. Then, top with goat cheese crumbles and drizzle the reserved dressing around the plate.
Video
Nutrition
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Have a Comment or Question?
If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
JJ says
With the suggested tips this recipe was delicious.
Maika says
Perfect! So glad to hear. I've noticed you tried another recipe, much appreciated feedback.