10-Minute Warm Chicken Salad
I will always agree that a salad is the best way to get veggies into my diet at lunch time. It’s delicious, flavorful and filling.
This delicious salad features kale, grape tomatoes, roasted beets, raisins, almonds, chicken and homemade apple & spice buttermilk dressing.
Anyway, I periodically roast a large batch of beets for various uses: snacking, pureeing in soups, or for use in salads like this one.
Simple peel and cube five or six large beets and spread on a large cookie sheet. Drizzle with olive oil and about 1/2 cup water, and lightly sprinkle with black pepper, sea salt, ground clove and garlic powder to-taste.
Roast in a 375-degree oven for 35 minutes, stirring occasionally, until beets are tender. Cool and store in the refrigerator.
For the dressing, combine 1 rounded tablespoon of apple butter, 1/4 cup buttermilk, 2 tablespoons apple-cider vinegar, 1 teaspoon spicy mustard, 1/2 teaspoon garlic powder, a pinch of cinnamon, and black pepper/sea salt to-taste. Mix well.
To cool the chicken, simply heat 1 tablespoon of peanut oil in a medium skillet. While it warms, slice a chicken breast-half into strips. Cook the chicken on one side for about 3 minutes, flip, sprinkle with spices and cook for another 2-3 minutes. I put garlic powder, pepper, cinnamon and a bit of oregano on my chicken.
Then, assemble the salad. I used half of the cooked chicken, half of the dressing, 4 grape tomatoes, 2 tablespoons slivered almonds, 1 tablespoon raisins, 1 torn kale leaf and a scoop of beets.