Grilled Chicken Salad with Fire Roasted Chile Honey Dressing Recipe
Ingredients
| Beets | 4 | |
| 1 5-ounce package of mixed baby lettuces | ||
| 1 3.5-ounce package crumbled low-fat feta | ||
| Hard boiled eggs | 2 , sliced | |
| Leftover chicken breast meat, preferably from a whole, grilled chicken | ||
| Any other vegetables or ingredients that you might want to add (I would suggest ripe, sliced avocado) | ||
| Extra virgin olive oil | 6 Tablespoon | |
| Vinegar | 5 Tablespoon | |
| Kosher salt and freshly ground black pepper 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.
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.
Chef
