Grilled Chicken with Fresh Apple Salad

When autumn comes around so does an abundance of fruits and vegetables that are baking classics. Though the cooler weather is moving in there are still very warm days when grilling is not only an option but a good one. Below is a favorite warm autumn dinner of my family, with a delightful filled and grilled chicken breast and a crisp apple salad. It feeds five people, but is easily adapted for more or less.

Chicken With Filling

4 chicken breast butterflied or pounded flat (skin is optional)

1 small butternut squash peeled and grated

1/4 cup brown sugar

1/4 cup salted butter (softened)

1 teaspoon pumpkin pie spice

tooth picks

olive oil

In a bowl mix together squash, brown sugar, butter and spice. On flattened or butterflied chicken spread squash mixture and either roll up or fold over sealing openings with tooth picks. Give outside of chicken rolls a good coat of olive oil, and season to taste. Place on hot grill and set at medium heat for at least 8 minutes per side, cooking times may vary due to grill settings so make sure temperature in center gets to 180 degrees.

While chicken is cooking make apple salad.

Apple Salad

4 medium washed apples such as honey crisp or Jonagolds (or whatever you like to eat)

Juice of 1 small lemon (2 tablespoons from bottle)

1 cup salted cashew pieces

1/2 cup shredded coconut

Cut apples into match sticks and coat with lemon juice (to keep from going brown). In a frying pan lightly heat up cashews (no oil or spray needed), once the oils begin to sweat out of the nuts, add coconut to pan and lightly toast. This will happen quickly so do not walk away. Put toasted cashews and coconut on apples and mix. This simple salad is great as a side dish for any meal be it dinner, lunch or breakfast, as well as a healthy snack.

Serve all together and enjoy this healthy tasty meal.

Learn more about this author, Kelly Olsen.
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