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Grilled Chicken Salad With Fire Roasted Chile Honey Dressing

Honey.Ridge.Farms's picture
Ingredients
  Fresh beets 4 (Combination Of Red And Yellow Ones)
  Mixed baby lettuce 5 Ounce (1 Package)
  Crumbled low fat feta cheese 3 1⁄2 Ounce (1 Package)
  Hard boiled eggs 2 , sliced
  Leftover chicken breast meat 1⁄2 Cup (8 tbs), preferably from a whole, grilled chicken
  Vegetables 1⁄2 Cup (8 tbs) (Of Your Choice, Preferable Avocado)
  Extra virgin olive oil 6 Tablespoon
  Fire roasted chili honey vinegar 5 Tablespoon
  Ground black pepper To Taste
  Kosher salt To Taste
Directions

Preheat oven to 425 degrees. Wash, dry and wrap each beet individually in aluminum foil. Place on a baking sheet and roast for approximately 45-50 minutes, depending on the size of your beets. You should be able to easily put a knife into the beet. When they are done, remove from the oven, open to let the heat escape from the foil. Cool until you can handle them.

Meanwhile, whisk together the olive oil and Fire Roasted Chile Honey Vinegar to make the dressing. Season to taste with salt and pepper.

When beets are cool enough to handle, peel and cut into 1/4 inch wedges. If you are using red and yellow beets, be sure to keep them separate because the colors will run. Drizzle 2 teaspoons of the dressing (or more to taste) over each of the dishes of beet wedges. Toss together and taste for seasoning. Cover and leave at room temperature. Let the beets marinate in the dressing for at least 1/2 hour. *You may not use all the beets for the salad, so you can nibble on them while you are putting everything together!

When you are ready to prepare the salad, put the baby lettuces in a large bowl and arrange the chicken, beets, feta and egg slices on top. Drizzle with the remaining dressing. Serve immediately.

Courtesy, Gwen Pratesi, Bunkycooks

To learn more about Honey Ridge Farms or where you can purchase their products visit, Honey Ridge Farms.

Recipe Summary

Cuisine: 
American
Dish: 
Salad
Ingredient: 
Chicken
Servings: 
2

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