Chicken and Roasted Beet Salad with Citrus Vinaigrette

Chicken and roasted beet salad with oranges and wine

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.

This post does contain affiliate links which means that if you click on them and/or buy something I may earn a small commission -at no extra cost to you.  I only recommend the things I actually use in my kitchen.  By clicking and buying these items, you help keep my recipe blog running. Thank you!

Chicken and Roasted Beet Salad with Citrus Vinaigriette

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.
Weight Watchers Points: 7 Smart Points per serving
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Calories 366 kcal

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
 

  • To each salad plate or bowl, add greens.
  • Top each with sliced roasted beets and chicken.
  • Sprinkle 1 T. of each: dried cherries, candied walnuts, and pumpkin seeds over greens and beets.
  • Sprinkle 2 T. of the Citrus Vinaigrette over all.
  • Top with 1 T. non-fat Greek yogurt if desired.
  • 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.

Nutrition

Serving: 1gCalories: 366kcalCarbohydrates: 39.1gProtein: 22.3gFat: 15.1gSaturated Fat: 2.6gCholesterol: 42mgSodium: 230.9mgFiber: 10gSugar: 20.5gVitamin A: 283.2IUVitamin C: 23.8mg
Tried this recipe?Let us know how it was!
close

GET MY FREE
20 BEST FOOD & COOKING TIPS!

Enter your details below to subscribe today and get immediate access to my 20 Best Food & Cooking Tips!

We promise not to use your email for spam.

nv-author-image

Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating