Grilled Chicken Salad With Fire Roasted Chile Honey Dressing Recipe

Name: Grilled Chicken Salad With Fire Roasted Chile Honey Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Fresh Beets (I Like A Combination Of Red And Yellow); 5 ounces, weight Package Mixed Baby Lettuces; 1 whole Chicken Breast, Chopped (from A Whole Grilled Chicken); 3-1/2 ounces, weight Package Crumbled Low-fat Feta; 2 whole Hard-boiled Eggs, Sliced; Any Other Vegetables You Might Want To Add. (I Would Suggest Ripe, Sliced Avocado.); _____; FOR THE DRESSING:; 6 Tablespoons Extra Virgin Olive Oil; 5 Tablespoons Fire Roasted Chile Honey Vinegar (Honey Ridge Farms), Or Less To Taste; Kosher Salt And Freshly Ground Black Pepper

Servings: persons

4 whole Fresh Beets (I Like A Combination Of Red And Yellow)
5 ounces, weight Package Mixed Baby Lettuces
1 whole Chicken Breast, Chopped (from A Whole Grilled Chicken)
3-1/2 ounces, weight Package Crumbled Low-fat Feta
2 whole Hard-boiled Eggs, Sliced
Any Other Vegetables You Might Want To Add. (I Would Suggest Ripe, Sliced Avocado.)
_____
FOR THE DRESSING:
6 Tablespoons Extra Virgin Olive Oil
5 Tablespoons Fire Roasted Chile Honey Vinegar (Honey Ridge Farms), Or Less To Taste
Kosher Salt And Freshly Ground Black Pepper

1
Preheat oven to 425 degrees. Wash, dry and wrap each beet individually in aluminum foil. Place on a baking sheet and roast for approximately 45-50 minutes, depending on the size of your beets. You should be able to easily put a knife into the beet. When they are done, remove from the oven, open to let the heat escape from the foil. Cool until you can handle them.
2
Meanwhile, whisk together the olive oil and Fire Roasted Chile Honey Vinegar to make the dressing. Season to taste with salt and pepper.
3
When beets are cool enough to handle, peel and cut into 1/4 inch wedges. If you are using red and yellow beets, be sure to keep them separate because the colors will run. Drizzle 2 teaspoons of the dressing (or more to taste) over each of the dishes of beet wedges. Toss together and taste for seasoning. Cover and leave at room temperature. Let the beets marinate in the dressing for at least 1/2 hour. (You may not use all the beets for the salad, so you can nibble on them while you are putting everything together!)
4
When you are ready to prepare the salad, put the baby lettuces in a large bowl and arrange the chicken, beets, feta and egg slices on top, along with any other vegetables you might want to add. Drizzle with the remaining dressing. Serve immediately.

518

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.

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

You need 11 ingredients. The key ingredients include: 4 whole Fresh Beets (I Like A Combination Of Red And Yellow), 5 ounces, weight Package Mixed Baby Lettuces, 1 whole Chicken Breast, Chopped (from A Whole Grilled Chicken), 3-1/2 ounces, weight Package Crumbled Low-fat Feta, and more.

Yes, Grilled Chicken Salad With Fire Roasted Chile Honey Dressing 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.

Grilled Chicken Salad With Fire Roasted Chile Honey Dressing

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