Chicken Beets Apple and Walnut Salad
Elevate your salad game with this vibrant and hearty Chicken Beets Apple and Walnut Salad, a perfect harmony of fresh flavors and textures. Tender slices of seasoned chicken breast, roasted beets, crisp Granny Smith apples, and toasted walnuts come together atop a bed of mixed greens to create a dish that's both nutritious and satisfying. Everything is tied together with a homemade balsamic-honey vinaigrette, balancing sweet and tangy notes for a burst of flavor in every bite. Perfect as a light yet filling lunch or dinner, this salad is as visually stunning as it is delicious. Plus, it's easy to prepare in just 45 minutes, making it an ideal choice for busy weeknights or special occasions. Whether you're looking to impress guests or enjoy a quick nourishing meal, this salad is a winning combination of wholesome ingredients and bold taste.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 medium-sized Beets
- 1 medium-sized Apple (preferably Granny Smith)
- 0.5 cups Walnuts
- 4 cups Mixed greens (e.g., spinach, arugula, or spring mix)
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly, then wrap each one in aluminum foil. Place them on a baking sheet and roast in the oven for 25-30 minutes, or until tender when pierced with a fork. Let them cool before peeling and slicing into wedges.
While the beets are roasting, season the chicken breasts with garlic powder, salt, and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned chicken breasts for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into strips.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
Core and thinly slice the apple into matchstick-sized pieces or wedges, depending on your preference.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
In a large salad bowl, combine the mixed greens, roasted beet wedges, apple slices, and toasted walnuts. Drizzle the vinaigrette over the salad and toss gently to combine.
Divide the salad among four plates and top each with slices of the cooked chicken breast.
Serve immediately and enjoy your Chicken Beets Apple and Walnut Salad!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 41.2 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
