Chicken and Roasted Beet Salad with Citrus Vinaigrette

This Chicken and Roasted Beet Salad with Citrus Vinaigrette is my re-creation of a delicious salad I had in Carmel at La Bicyclette, called Rouge Salad. It’s such a wonderful combination of fresh, sweet, salt and creamy. I added chicken breasts for a complete meal! Very filling, yet light and fresh tasting!  This recipe is designed to make as a single serving so it’s easier to count points. Just divide greens up into separate salad bowls or plates, then add the following ingredients to each one. This way you know exactly how many points your salad is. If you’re vegan, leave out the yogurt and chicken and use toasted walnuts.

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Chicken and roasted beet salad with oranges and wine

Chicken and Roasted Beet Salad with Citrus Vinaigriette

  • Freestyle Smart Points:7 Smart Points per serving

Description

I’m so in love with this salad! I designed this recipe as a single serving so it’s easier to count points. Just divide greens up into separate salad bowls or plates, then add the following ingredients to each one. This way you know exactly how many points your salad is. If you’re vegan, leave out the yogurt and chicken and use toasted walnuts.


Ingredients

To each individual bowl add:

  • handful mache lettuce greens or any spring mix greens
  • a few leaves endive
  • a few leaves of radicchio, chopped
  • handful of spinach
  • roasted beets-depending if you like beets, I typically use 1 beet per person-see notes for how to roast
  • 2 oz. roasted or grilled chicken breasts
  • 1 T. dried cherries
  • 1 T. candied walnuts (see recipe for walnuts in note section)
  • olive oil spray ( I like to use my Olive Oil Mister)
  • 1 T. roasted pumpkin seeds
  • 1 T. non-fat Greek yogurt (optional, for garnish)
  • 2 T. Citrus Vinaigrette

Instructions

  1. To each salad plate or bowl, add greens.
  2. Top each with sliced roasted beets and chicken.
  3. Sprinkle 1 T. of each: dried cherries, candied walnuts, and pumpkin seeds over greens and beets.
  4. Sprinkle 2 T. of the Citrus Vinaigrette over all.
  5. Top with 1 T. non-fat Greek yogurt if desired.
  6. Arrange a piece of dill or other herb in the yogurt for decor.

Notes

To roast beets:

Preheat oven to 425°. Place washed, raw beets on a piece of aluminum foil. Spray with Olive Oil Mister.  Wrap tightly. Bake for about 1 hour or until tender with fork.  Peel and slice. Refrigerate until ready to use.

To roast walnuts:

Heat a non-stick skillet on medium heat.  Add 1 T. butter, 1 c. slightly chopped walnuts and 2 T. sugar.  Saute for about 5 minutes until the butter has melted and the sugar has caramelized. Be sure and stir often so the walnuts do not burn. Spread on a cookie sheet lined with parchment paper and allow to dry. Store in  an airtight container or plastic bag.

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