A chef's knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, also called a Benriner slicer, makes the job easy and the cut perfect -- a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.
To prepare the chicken, place the boneless breasts in a resealable plastic bag one at a time, and pound them using the smooth side of a meat tenderizer. Once all the breasts have been pounded, place them back in the bag to marinate the chicken.
Butternut is a particularly versatile squash, adapting itself to other ingredients without ever losing its identity. In fact, it's almost as adaptable as chicken, so it makes sense that the two should work so well together.