Chicken, Avocado, Bread And Butternut Squash Salad - cooking recipe

Ingredients

2 1/2 lbs butternut squash, halved, seeded and cut into thin wedges
1/4 cup vegetable or olive oil
1 tbsp coarsely chopped rosemary
2 cups coarsely torn day-old sourdough bread, crust removed
1 clove garlic, finely chopped
1/2 None rotisserie chicken, bones removed, sliced
1 large avocado, thickly sliced
3 oz baby arugula leaves
None None Lemon wedges, to serve
-1 None FOR THE LEMON AND MUSTARD DRESSING
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
2 tsp Dijon mustard

Preparation

Preheat the oven to 400\u00b0F. Place squash on foil-lined baking pan. Drizzle with 1 tbsp of the oil; sprinkle with rosemary. Season. Bake for 30-35 mins or until tender, turning once during cooking. Set aside to cool slightly.
Meanwhile, heat remaining 3 tbsp oil in a large skillet on high heat. Add bread; cook and stir for 1-2 mins or until golden. Remove from heat. Stir in garlic, then transfer to paper towels to drain.
For the dressing, whisk all ingredients in small bowl. Season.
Toss warm squash, bread, chicken, avocado and arugula in a large bowl. Drizzle with dressing. Season. Serve salad with lemon wedges.