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Grilled Chicken Salad with Fire Roasted Chile Honey Dressing Recipe
|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|
Calories 841 Calories from Fat 530
% Daily Value*
Total Fat 57 g88.4%
Saturated Fat 5.4 g26.9%
Trans Fat 0 g
Cholesterol 276.5 mg
Sodium 646.8 mg26.9%
Total Carbohydrates 43 g14.3%
Dietary Fiber 11.7 g46.8%
Sugars 26.2 g
Protein 32 g64.4%
Vitamin A 47% Vitamin C 32.4%
Calcium 9.5% Iron 22.3%
*Based on a 2000 Calorie diet
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.