Name: Citrus Salad With Beets, Oranges & Chicken
Prep time: 10 min
Cook time: 75 min
Total time: 115 min
Ingredients: 1.5 lbs. chicken breasts or thighs; 1 lemon (juiced); 1 lime (juiced); 1/4 cup olive oil; 2 Tbsp. white wine vinegar; 1/4 tsp. Himalayan salt; 1/8 tsp. black pepper; 1/4 tsp. garlic powder; 1/2 tsp. herbes de Provence; 6 cups spinach or baby kale; 1/4 cup pumpkin seeds; 4 oz. feta (crumbled); 2 Tbsp. dried cranberries; 1 orange (peeled and cut into small chunks); 2 beets; 1/4 cup orange juice; 2 Tbsp. olive oil; 1 Tbsp. white wine vinegar; 1/8 tsp. black pepper; 1/8 tsp. salt

If you’ve been tasked with bringing salad to the dinner party or holiday gathering, why not wow the crowd with unusual flavors? Beets with oranges are already a scrumptious match made in heaven. Add to that more unexpected toppings and textures, such as pumpkin seeds, dried cranberries and salty feta cheese, and you’ve created a salad bursting with bright flavors. Add oomph with citrus-marinated chicken, then finish it off with an orange vinaigrette for a tangy, sweet, crispy, crunchy, could-be-a-whole-meal salad. Vegan? Skip the chicken and opt for vegan feta cheese.

Plate With Kale, Chicken, Beets & Goat Cheese Represent a Salad With Beets | Vitacost.com/Blog

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Citrus Salad With Beets, Oranges & Chicken

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Marinate 30 minutes

Total Time 1 hour 55 minutes

Servings 4

Calories 606 kcal

Author Pamela Higgins

Ingredients

1.5 lbs. chicken breasts or thighs
1 lemon juiced
1 lime juiced
1/4 cup olive oil
2 Tbsp. white wine vinegar
1/4 tsp. Himalayan salt
1/8 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. herbes de Provence

Salad

6 cups spinach or baby kale
1/4 cup pumpkin seeds
4 oz. feta crumbled
2 Tbsp. dried cranberries
1 orange peeled and cut into small chunks
2 beets

Dressing

1/4 cup orange juice
2 Tbsp. olive oil
1 Tbsp. white wine vinegar
1/8 tsp. black pepper
1/8 tsp. salt

Instructions

Preheat oven to 400 degrees F. Destem and wrap whole beets in aluminum foil.
On rimmed baking sheet, arrange wrapped beets and bake about 1 hour or until soft.
Peel beets, cut into chunks and set aside.
In large bowl, mix together lemon, lime, oil, vinegar, salt, pepper, garlic powder and herbes de Provence. Marinate chicken in mixture at least 30 minutes.
Set grill or stove top to medium heat. Cook chicken 12-15 minutes or until internal temperature is 165 degrees F.
In large bowl, prepare salad ingredients. Toss in homemade orange vinaigrette.
Slice chicken and arrange on the salad.

Recipe Notes

For convenience, use canned beets in place of roasted beets.
For a vegan salad, skip the chicken and use vegan feta cheese.
Grab these ingredients and more at Vitacost.com.

Nutrition Facts

Citrus Salad With Beets, Oranges & Chicken

Amount Per Serving (1 g)

Calories 606 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 9g45%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 19g

Cholesterol 134mg45%

Sodium 766mg32%

Potassium 1471mg42%

Carbohydrates 31g10%

Fiber 4g16%

Sugar 14g16%

Protein 47g94%

Vitamin A 10369IU207%

Vitamin C 169mg205%

Calcium 350mg35%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.