CHECK OUT OUR RECIPE BOOKLET!
Back
Grilled Chicken and Golden Beet Salad
Servings: 2
Prep Time: 30 MINS
Cook Time: 20 MINS
PRINT THIS RECIPE: 
Share this recipe:
Ingredients
| 2 | ROXY® Organic Boneless Skinless Chicken Breasts |
| 3 tbsp. | olive oil |
| 1 tbsp. | fresh chives, chopped |
| 1 tsp. | fresh rosemary, chopped |
| 1 1/4 tsp. | fine sea salt |
| 1/4 tsp. | ground black pepper |
| 2 | medium golden beets |
| 6 cups | mixed greens |
| 2 oz. | goat cheese crumbled |
| Dressing | |
| 3 tbsp. | extra virgin olive oil |
| 2 tbsp. | balsamic vinegar |
| 1 tbsp. | honey |
| 1/2 tbsp. | fresh chives, chopped |
| 1/2 tsp. | fine sea salt |
| 1/4 tsp. | ground black pepper |
Directions
| Step 1 |
| To make the chicken, stir the olive oil, chives, rosemary, salt, and pepper in a shallow dish. Place the chicken in the dish and turn to coat well. Let rest for 15 minutes. Cut the cooked beets in half. |
| Step 2 |
| Preheat the grill to medium-high, 450°F will all burners on. |
| Step 3 |
| Grill the chicken for 7-10 minutes on each side, until it is no longer pink and the internal temperature reaches 165°F. |
| Step 4 |
| Once you flip the chicken, brush the grates on the other side of the grill with oil. Grill the beets for about 5 minutes on each side, until they are seared and the edges are browned. Remove from the grill, drizzle with olive oil and sprinkle with ¼ tsp. salt. Let cool. |
| Step 5 |
| Whisk the dressing ingredients in a small bowl. Add the greens to a large bowl. Pour in the dressing and toss to coat. |
| Step 6 |
| Transfer the greens to a serving bowl or platter. Top with the sliced beets. Slice the chicken breasts and arrange over the greens. Top with the crumbled goat cheese and serve. |
