Chicken, Avocado, Bread And Butternut Squash Salad

• 2 1/2 pounds butternut squash halved, seeded and cut into thin wedges
• 1/4 cup vegetable oil
• 1 tablespoon rosemary coarsely chopped
• 2 cups sourdough bread coarsely torn day-old, crust removed
• 1 clove garlic finely chopped
• 1/2 chicken bones rotisserie, removed, sliced
• 1 avocado large, thickly sliced
• 3 ounces arugula leaves baby
• lemon wedges to serve
• 1 lemon FOR THE, AND MUSTARD DRESSING
• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. For the dressing, whisk all ingredients in small bowl. Season.
4. Toss warm squash, bread, chicken, avocado and arugula in a large bowl. Drizzle with dressing. Season. Serve salad with lemon wedges.

butternut squash halved, vegetable oil, rosemary, bread, garlic, chicken, avocado, arugula, lemon wedges, lemon, extra virgin olive oil, lemon juice, mustard

Taken from www.yummly.com/recipe/Chicken_-Avocado_-Bread-and-Butternut-Squash-Salad-1406932 (may not work)