Roasted Chicken Salad with Tangy Beet Vinaigrette
Once you see the vibrant color and taste the sweetness that beet powder lends to the dressing in this Roasted Chicken Salad with Tangy Beet Vinaigrette, you’ll be left wondering why you haven’t been adding beet powder to your dressings all along. The sweet, tangy vinaigrette marries well with all the creamy, meaty, and crunchy elements of this fanciful salad.
  • 1 1/4lbs boneless chicken thighs
  • 1/4tsp saltplus extra to season chicken
  • 1/4tsp black pepperplus extra to season chicken
  • 2 Tbsp red wine vinegar
  • 1 Tbsp beet powder
  • 2tsp Dijon mustardgluten free if desired
  • 2tsp maple syrup or honey
  • 1 Tbsp finely chopped shallot
  • 1 garlic cloveminced
  • 3 Tbsp extra-virgin olive oil or camelina oil
  • 8cups salad greens
  • 2 medium red bell pepperssliced
  • 1cup low-sodium cottage cheese
  • 1/4cup sliced roasted almonds
  1. Preheat oven to 400 F.
  2. 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 is reached. Let rest for 5 minutes and then slice.
  3. To make dressing, whisk together vinegar, beet powder, mustard, maple syrup or honey, shallot, garlic, salt, and black pepper. Slowly whisk in oil.
  4. Divide salad greens, red bell pepper, chicken, cottage cheese, and almonds among 4 serving plates. Drizzle on beet dressing.
Recipe Notes

Per serving: 407 calories; 38 g protein; 20 g total fat (4 g sat. fat); 17 g total carbohydrates (10 g sugars, 4 g fiber); 489 mg sodium