Pan-Roasted Chicken, Squash, And Chard Salad With Bacon Vinaigrette

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2 bone-in chicken breast halves

2 chicken leg quarters

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons canola oil

1 2/3 cups sliced Fuji apple

1 tablespoon fresh lemon juice

8 ounces Swiss chard leaves, thinly sliced

1 tablespoon butter

4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper, divided

3 tablespoons maple syrup

2 bacon slices, cut crosswise into 1/2-inch-thick pieces

8 ounces wild mushrooms, halved

2 garlic cloves, minced

3 tablespoons apple cider vinegar

1/4 cup fat-free, less-sodium chicken broth

3 tablespoons walnuts, toasted and coarsely chopped

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