1. Roast squash in a roasting pan in oven, then cool. 2. While squash is roasting, cook 4 oz chicken breast per up to 4 people in pan, cool and cut into bite size pieces. 3. Whisk together the vinegar, lime juice, cilantro, sugar, pepper in a large bowl. Then whisk in the olive oil. 4. Just before serving, gently mix squash and chicken into dressing with red pepper. 5. Garnish with peanuts, onions and raisins. ---------------------------------------------------------------------------
Nutrition
Ingredients
