Roasted Chicken Salad with Tangy Beet Vinaigrette
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Ingredients
- 1 1/4 lbs boneless chicken thighs
- 1/4 tsp salt plus extra to season chicken
- 1/4 tsp black pepper plus extra to season chicken
- 2 Tbsp red wine vinegar
- 1 Tbsp beet powder
- 2 tsp Dijon mustard gluten free if desired
- 2 tsp maple syrup or honey
- 1 Tbsp finely chopped shallot
- 1 garlic clove minced
- 3 Tbsp extra-virgin olive oil or camelina oil
- 8 cups salad greens
- 2 medium red bell peppers sliced
- 1 cup low-sodium cottage cheese
- 1/4 cup sliced roasted almonds
Instructions
- Preheat oven to 400 F.
- On baking sheet, place chicken and season with salt and pepper, to taste. Place in oven and roast for 20 minutes, or until internal temperature of 165 F is reached. Let rest for 5 minutes and then slice.
- To make dressing, whisk together vinegar, beet powder, mustard, maple syrup or honey, shallot, garlic, salt, and black pepper. Slowly whisk in oil.
- Divide salad greens, red bell pepper, chicken, cottage cheese, and almonds among 4 serving plates. Drizzle on beet dressing.
Recipe Notes
Per serving: 407 calories; 38 g protein; 20 g total fat (4 g sat. fat); 17 g total carbohydrates (10 g sugars, 4 g fiber); 489 mg sodium
