Chicken, Squash & Lemon Mascarpone Salad Recipe

Roasted squash is a great addition to any salad. A drizzle of this rich, yummy dressing lifts an already great salad to a whole new level of deliciousness!



  • 1 bag Fresh Express Italian lettuce
  • 4 chicken breasts, halved
  • Coarse salt
  • Cracked black pepper
  • 3 Tablespoon olive oil
  • 2 lemons, cut in half
  • 4 cloves garlic, smashed
  • 1 cup each green and yellow zucchini squash, cut into 1/2 inch coins
  • 1 cup each red and yellow bell pepper, cut into 1/2 inch strips
  • 1 teaspoon fresh thyme, minced
  • 1/2 teaspoon crushed red pepper


  • Rinse chicken and pat dry with paper towels.
  • Season with salt and pepper.
  • Heat a large oven-proof skillet with two tablespoons oil over medium heat.
  • Brown chicken until golden brown, about three minutes on each side.
  • Add the lemons, garlic, summer squash and bell peppers.
  • Sprinkle the chicken with the fresh thyme and chili flakes, and place pan in a 375-degree oven for 15 minutes.
  • Once chicken is cooked through (165 degrees F), remove from oven and allow to cool for 15 minutes.
  • When chicken is cool enough to handle, pull chicken off the bone and discard the bones.
  • Place chicken and roasted summer squash on a clean plate.
  • Toss the Fresh Express Italian salad with the desired amount of dressing.
  • Add the roasted chicken, summer squash and peppers, and toss once again.
  • Serve by dividing the salad onto four plates and drizzling with two teaspoons dressing and remaining freshly chopped parsley.

Dressing Ingredients:

  • Juice and zest of 2 lemons
  • ½ teaspoon fine sea salt
  • 2 Tablespoon olive oil
  • 1/3 cup Mascarpone cheese
  • 1/4 cup fresh Italian parsley, chopped

Dressing Instructions:

  • Meanwhile, in a small bowl, whisk together lemon juice, lemon zest, olive oil and 1/2 teaspoon salt.
  • Add the Mascarpone cheese and whisk until smooth.
  • Add half the parsley and toss with salad.
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