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.
If you like, you can purchase chicken fingers and just make the dipping sauce; prepare marinade in step 1, then follow step 3 (no need to strain). Freshly squeezed orange juice is a simple way to enhance the flavor; you can also use store-bought.
Both the vinaigrette and the poaching liquid for the chicken are prepared with fresh tarragon. (When buying this herb, look for true French tarragon, which has a delicate anise flavor, rather than the coarser Russian variety.)
Emeril prepared this chicken cordon bleu recipe from his new book, "Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style Pan-Fried Catfish.
Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.