Roasted Chicken Salad with Tangy Beet Vinaigrette

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Roasted Chicken Salad with Tangy Beet Vinaigrette

Once you see the vibrant colour and taste the sweetness that beet powder lends to vinaigrette, you’ll be left wondering why you haven’t been adding it to your dressings all along. The sweet, tangy vinaigrette marries well with all the creamy, meaty, and crunchy elements of this fanciful salad.

Keep the crisp 

No one likes finding a slimy mess in the crisper. The best way to prolong the life and crispiness of your delicate salad greens is by storing them in a container (not a plastic bag) lined with damp—not dripping wet—paper towels. Top greens with another damp paper towel, which will soak up the excess moisture that leads to spoilage, and seal shut. Storing the container in the crisper will protect your greens from being exposed to too much air.




1 1/4 lbs (575 g) boneless chicken thighs

2 Tbsp (30 mL) red wine vinegar

1 Tbsp (15 mL) beet powder

2 tsp (10 mL) Dijon mustard

2 tsp (10 mL) maple syrup or honey

1 Tbsp (15 mL) finely chopped shallot

1 garlic clove, minced

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) black pepper

3 Tbsp (45 mL) extra-virgin olive oil or camelina oil

8 cups (2 L) salad greens

2 medium red bell peppers, sliced

1 cup (250 mL) low-sodium cottage cheese

1/4 cup (60 mL) sliced roasted almonds


Heat oven to 400 F (200 C). On baking sheet, place chicken and season with salt and pepper, to taste. Place in oven and roast for 20 minutes, or until internal temperature of 165 F (75 C) is reached. Let rest for 5 minutes and then slice.

To make dressing, whisk together vinegar, beet powder, mustard, maple syrup or honey, shallot, garlic, salt, and black pepper. Slowly whisk in oil.

Divide salad greens, red bell pepper, chicken, cottage cheese, and almonds among 4 serving plates. Drizzle on beet dressing.

Each serving contains: 407 calories; 38 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 17 g total carbohydrates (10 g sugars, 4 g fibre); 489 mg sodium




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