Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette

Chard is often cooked to tenderize the tough, fibrous stems. Here the crisp leaves are sliced and used as a salad green. To add interest, use a variety of seasonal wild mushrooms, such as oyster, lobster, or chanterelle. Be sure to check the temperature of the chicken breasts early because they will probably cook a little more quickly than the leg quarters.

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