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Chicken Salad with Roasted Beets and Dandelion Greens

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Experience a burst of flavor with this vibrant Chicken Salad featuring roasted beets and peppery dandelion greens. This refreshing dish combines earthy sweetness and crunchy textures, making it perfect for any occasion, from casual lunches to elegant dinner parties. With simple ingredients and easy preparation, you’ll impress your guests while enjoying a nutritious meal that’s as delightful to the eyes as it is to the palate.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 3 medium fresh beets
  • 4 cups dandelion greens, chopped
  • 2 tbsp extra virgin olive oil (divided)
  • 1 cup toasted walnuts, roughly chopped
  • ½ cup crumbled feta cheese
  • ¼ cup fresh dill or parsley, chopped
  • Juice of 1 lemon (about 2 tbsp)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and trim beets; wrap individually in foil and drizzle with olive oil. Roast for 45 minutes until tender.
  3. Season chicken with salt and pepper. Heat remaining olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden brown.
  4. While chicken cooks, chop dandelion greens into bite-sized pieces.
  5. Once cooked, let the chicken cool slightly before slicing thinly.
  6. In a large bowl, combine dandelion greens, sliced chicken, diced roasted beets, walnuts, feta cheese, and fresh herbs.
  7. Drizzle with olive oil and lemon juice; toss gently to combine. Serve immediately or chill before serving.

Nutrition

Keywords: Substitute dandelion greens with arugula for a milder flavor. Experiment with dressings; a yogurt-based dressing can add creaminess. Store leftovers in an airtight container for up to three days.

Find it online: https://flavorsecret.com/irresistible-chicken-salad-with-roasted-beets-dandelion-greens/