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!
Rinse chicken and pat dry with paper towels. Season with salt and pepper. Cook chicken in olive oil in a large oven-proof skillet over medium heat until browned, about three minutes a side. Add the lemons, garlic, squash and red pepper to the skillet. Sprinkle chicken with the dried thyme and crushed red pepper. Bake for 15 minutes, or until a thermometer inserted into the middle of the chicken reads 165°F. Let cool at room temperature for 15 minutes. Cut chicken into 1/4-inch thick slices.
Place the Fresh Express® Italian Lettuce Salad Blend in a large bowl; drizzle with dressing and toss to coat. To serve, divide the lettuce among four dinner plates. Top with chicken, squash and red pepper; sprinkle with parsley.
Dressing Instructions:
Whisk the lemon juice, lemon zest, olive oil, and 1/2 teaspoon salt in a small bowl. Add the Mascarpone cheese and 2 tablespoons parsley; whisk until smooth.