6 chicken breasts
1/2 cup lemon-lime pesto
2 cloves garlic, peeled
1 ripe orange - peeled, peeled, and finely chopped
1 tablespoon olive oil
1 teaspoon garlic salt
1 tablespoon lemon juice
In a medium bowl, combine pesto, garlic, and orange peel. Mix together and process in a blender or food processor until finely chopped.
Heat 1 tablespoon oil in a medium skillet over medium heat. Saute garlic and onion until tender. Stir in onion and cook for another minute.
Combine annual game squash, pine nuts, mayonnaise, sherry, white wine, and lemon juice; heat through and serve over salad.