Roasted Chicken Salad with Tangy Beet Vinaigrette
Roasted Chicken Salad with Tangy Beet Vinaigrette - Enjoy vibrant color and sweet, tangy dressing in a creamy, meaty, and crunchy main course. Perfect for detox and weight loss. Gluten-free option...
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
- Fork
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
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