Heat the chicken according to directions. Cut into pieces.
Place the butternut squash in a steamer basket over boiling water. Steam until the squash is tender, about 15 minutes. Place in a large bowl, add the salt and pepper, and mash with a potato masher.
Toss the lettuce with the olive oil and salt and pepper to taste. Serve with the squash and chicken pieces, drizzled with pesto.
Blend spinach pesto in food processor: baby spinach, basil leaves, olive oil, walnuts, Parmesan cheese, salt, and garlic. Cover with olive oil. Store in the fridge for up to 5 days.
Wash and dry the Boston lettuce. Store in a paper towel-lined zip-top bag.