Tender chicken, earthy beets, and tangy goat cheese come together to create a filling summer salad in this recipe. It’s dressed with a sweet and tangy honey balsamic dressing that complements each component of the salad.
Grilled Chicken and Golden Beet Salad
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Grilled Chicken and Golden Beet Salad

  • Servings: 2
  • Prep Time: 30 MINS
  • Cook Time: 20 MINS

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Directions

Step one
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 two
Preheat the grill to medium-high, 450°F will all burners on.
Step three
Grill the chicken for 7-10 minutes on each side, until it is no longer pink and the internal temperature reaches 165°F.
Step four
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 five
Whisk the dressing ingredients in a small bowl. Add the greens to a large bowl. Pour in the dressing and toss to coat.
Step six
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.

Ingredients

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
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 one
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 two
Preheat the grill to medium-high, 450°F will all burners on.
Step three
Grill the chicken for 7-10 minutes on each side, until it is no longer pink and the internal temperature reaches 165°F.
Step four
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 five
Whisk the dressing ingredients in a small bowl. Add the greens to a large bowl. Pour in the dressing and toss to coat.
Step six
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.