Chicken Dinner Salad Recipe

Name: Chicken Dinner Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium beets; 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 cup plain 2% Greek-style yogurt; 1/4 cup Sriracha (hot chile sauce, such as Huy Fong); 3 tablespoons olive oil, divided; 1 teaspoon freshly ground black pepper, divided; 1/2 teaspoon kosher salt, divided; 1/4 cup white wine vinegar; 1 tablespoon honey; 1 shallot, minced; 6 ears shucked corn; 6 cups packed fresh spinach; 4 ounces goat cheese, cut into 6 slices; 6 tablespoons chopped toasted pecans

Servings: persons

6 medium beets
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup plain 2% Greek-style yogurt
1/4 cup Sriracha (hot chile sauce, such as Huy Fong)
3 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 cup white wine vinegar
1 tablespoon honey
1 shallot, minced
6 ears shucked corn
6 cups packed fresh spinach
4 ounces goat cheese, cut into 6 slices
6 tablespoons chopped toasted pecans

1
Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 hour or until tender. Drain. Cool beets slightly. Trim off beet roots and stems; rub off skins. Chop beets.
2
While beets cook, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a small heavy skillet. Combine yogurt and Sriracha in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade.
3
Preheat grill to medium-high heat.
4
Combine 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and next 3 ingredients (through shallot) in a small bowl; stir with a whisk.
5
Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.
6
Brush remaining 1 tablespoon oil over corn; sprinkle with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill 10 minutes or until lightly charred, turning corn occasionally. Cool. Cut kernels from ears of corn.
7
Place 1 cup spinach on each of 6 plates; top each serving with 3 ounces chicken, 1/3 cup beets, 1/3 cup corn, 1 cheese slice, and 1 tablespoon pecans. Drizzle 1 tablespoon dressing over each salad.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 medium beets, 4 (6-ounce) skinless, boneless chicken breast halves, 1/2 cup plain 2% Greek-style yogurt, 1/4 cup Sriracha (hot chile sauce, such as Huy Fong), and more.

Yes, Chicken Dinner Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Dinner Salad

How did you like this recipe?

Frequently Asked Questions