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PrintGrated Beet & Chicken Salad with Cranberry Vinaigrette
A hearty salad of red and green with a zesty cranberry vinaigrette. A lot of people are fond of pickled beets but they don't realize they can eat them raw and grated like you do carrots. Try it. You won't be disappointed.
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Grated Beet & Chicken Salad with Cranberry Vinaigrette
3 cups
green cabbage, finely shredded
750 mL
1 cup
radicchio, shredded
250 mL
2 cups
beets, grated
500 mL
2 cups
baby spinach
500 mL
1 lb
boneless, skinless chicken breast(s)
450 g
1 Tbsp
olive oil
15 mL
1/2 tsp
cumin, ground
2.5 mL
1 tsp
honey
5 mL
1/2 cup
green onion(s), sliced
125 mL
1 Tbsp
poppy seeds
15 mL
Cranberry Vinaigrette
1/4 cup
cranberries, fresh or frozen
60 mL
3 Tbsp
red wine vinegar
45 mL
2 Tbsp
extra virgin olive oil
30 mL
2 Tbsp
honey
30 mL
1/2 tsp
cumin, ground
2.5 mL
1/2 tsp
salt
2.5 mL
1/4 tsp
black pepper, freshly ground
1.25 mL
Preparation
Serves 6
Cook time :
10 min
|
Preparation time :
30 min
Grated Beet & Chicken Salad with Cranberry Vinaigrette
1
Finely shred cabbage and radicchio and add to salad bowl. Grate the raw beet and add to salad with the baby spinach. Toss.
2
Cut chicken breast into 6-8 equal strips cutting across the grain. Heat olive oil over medium heat in a non-stick skillet. Add chicken strips and sprinkle one side with 1/4 tsp (1.25 mL) ground cumin. Sauté until browned on one side approximately 5 minutes. Flip and sprinkle other side with another 1/4 tsp (1.25 mL) ground cumin. Sauté another 5 minutes or until cooked through at centre (165°F (74°C)). Drizzle honey over strips during last minute of cooking.
3
To serve, place chicken strips over salad. Garnish with the sliced green onion and a sprinkle of poppy seeds. Serve with cranberry vinaigrette.
Cranberry Vinaigrette
1
Make vinaigrette by pureeing whole cranberries, red wine vinegar, olive oil, honey, ground cumin, salt and pepper in the blender. Toss with grated beet and chicken salad.
Notes: Developed for CFC by Nancy Guppy, RD, MHSc.
