Some men do like salad. I’m one of those men. I especially love salad right before a giant cheeseburger or underneath ice cream. If you’ve never had a hot fudge salad you’re not living life right.
I like salad when it’s filling and this chicken & roasted beet salad is hearty. (Side note – I’m typing this blog on my phone and autocorrect tried to change “beet” to “beer” for times and STOP BEING MY SOULMATE, AUTOCORRECT!)
The salad is big enough for dinner and perfect for a healthy lunch on the go.
Chicken & Roasted Beet Salad Recipe
1 packages of chicken tenders
1 raw fennel
1 can of Mandarin oranges
1 cup of chopped walnuts
FOR THE BEETS: Cut the stems off beets and place them in them in foil on a sheet pan. Drizzle with olive oil, salt and pepper and make a little pouch with the foil. Roast the beets at 400 for 1 hour. Let cool and the skin will easily peel off with paper towels. Slice the beets into cubes.
Cook chicken in flour/egg/Panko breadcrumbs and fry. You can also saute seasoned chicken in cooking spray or grill.
The salad is greens of your choice, sliced raw fennel, mandarin oranges, walnuts, beets, and chicken
Just a Few Notes
I make my own Italian dressing. If I don’t, Italian grandmothers will curse the family from the grave. Keep the dressing light so you don’t overpower the beet flavor. DON’T KILL THE BEETS!
Save the beet tops — they’re great in shakes.
We serve a deconstructed version of this to the kids. Basically, everything but the lettuce. And yes, that’s the name of my next rap album.
Here’s the warning — the best thing about beets are they’re delicious and easy to make and the worst thing about beets is that if you forget you ate beets you’re in for a slight scare in the bathroom the next day. Oh yeah. It ALL comes out red. Like Santa visiting poop town!