Introduction
This Best Ever Hearty Chicken & Beet Salad lives up to its name — it’s loaded with vibrant, fresh ingredients, wholesome protein, and rich textures that turn an ordinary salad into a satisfying full meal. Crisp greens meet juicy chicken, creamy goat cheese, earthy roasted beets, crunchy pecans, and zesty vinaigrette for a flavor experience that feels both healthy and indulgent. Whether you’re eating it for lunch, dinner, or a refreshing anytime meal, this salad delivers bold taste and abundant texture all in one bowl.
Why You’ll Love This Recipe
- Full-meal salad with lean protein and fresh veggies
- Balance of creamy cheese and earthy beets
- Easy homemade dressing with bright acidity
- Great as a main dish or substantial side
- Customizable to your taste preferences
Ingredients
For the Salad
- 120 g mixed greens (romaine + spring mix)
- 85 g rotisserie chicken, shredded
- 80 g cherry tomatoes, chopped
- 40 g ripe avocado, diced
- 60 g roasted beets, chopped
- 30 g red onion, thinly sliced
- 30–45 g goat cheese, crumbled
- 30 g pecans, chopped and toasted
- 30 g olives, sliced
- Fresh basil leaves, torn
- Salt and pepper, to taste
For the Dressing
- 45 ml extra virgin olive oil
- 45 ml balsamic vinegar
- 5 ml Dijon mustard
- 5 ml sugar-free maple syrup (optional)
- Salt and pepper, to taste
- Optional: 10 ml white vinegar for extra acidity
How to Make Best Ever Hearty Chicken & Beet Salad
- Place the mixed greens in a large salad bowl
- Add shredded rotisserie chicken on top of the greens
- Scatter chopped cherry tomatoes, diced avocado, roasted beets, and sliced red onion over the lettuce
- Sprinkle crumbled goat cheese, sliced olives, and torn fresh basil across the salad
- Chop and toast pecans if not already toasted, and add them on top
- In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, sugar-free maple syrup (if using), salt, and pepper; shake or whisk until well blended
- Pour the dressing over the salad, then toss gently to coat all ingredients evenly
- Taste and adjust with extra balsamic or white vinegar for a brighter acidity
- Serve immediately while crisp and fresh
Recipe Information
Prep Time: 15 minutes
Cook Time: 0 minutes (plus optional beet roasting time)
Total Time: 15 minutes
Servings: 1 large salad
Cuisine: American / Fresh Salad
Course: Main Course / Lunch
Flavor Profile Breakdown
This salad delights with savory roasted chicken and earthy beets, balanced by creamy goat cheese and rich avocado. The tangy balsamic-Dijon dressing brightens every bite, and toasted pecans add a nutty crunch that elevates texture and depth.
Pro Tips for Best Results
- Roast the beets until tender so they blend beautifully with the other ingredients — about 30–50 minutes at 200 °C (400 °F).
- Toast pecans lightly on a baking sheet with a pinch of salt for extra nutty flavor.
- Add avocado right before serving to prevent browning.
- Adjust dressing to taste — some prefer more vinegar for sharper tang.
Variations & Substitutions
- Swap pecans for walnuts or almonds
- Use feta instead of goat cheese for a slightly tangier profile
- Add quinoa or chickpeas for extra protein and fiber
- Mix in roasted carrots or peppers for added color and flavor
Common Mistakes to Avoid
- Roasting beets without foil — they can dry out
- Adding dressing too early — greens become soggy
- Overloading heavy ingredients — toss gently to combine
Serving Suggestions
Enjoy this salad with warm crusty bread, grilled shrimp, or a chilled glass of white wine. It also pairs well with simple soups like tomato basil or vegetable minestrone.
Storage & Reheating Tips
Store leftover salad components separately without dressing for up to 2 days. Refrigerate in airtight containers. Combine and dress just before serving to maintain freshness.
Nutrition Information (Approximate)
Calories: 540 kcal
Protein: 36 g
Carbohydrates: 18 g
Fat: 36 g
Fiber: 6 g
Sugar: 7 g
Sodium: 520 mg
Best Ever Hearty Chicken & Beet Salad
Ingredients
Method
- Place the mixed greens in a large salad bowl
- Add shredded rotisserie chicken on top of the greens
- Scatter chopped cherry tomatoes, diced avocado, roasted beets, and sliced red onion over the lettuce
- Sprinkle crumbled goat cheese, sliced olives, and torn fresh basil across the salad
- Chop and toast pecans if not already toasted, and add them on top
- In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, sugar-free maple syrup (if using), salt, and pepper; shake or whisk until well blended
- Pour the dressing over the salad, then toss gently to coat all ingredients evenly
- Taste and adjust with extra balsamic or white vinegar for a brighter acidity
- Serve immediately while crisp and fresh
Notes
Carbohydrates: 18 g
Fat: 36 g
Fiber: 6 g
Sugar: 7 g
Sodium: 520 mg
Final Thoughts
This Hearty Chicken & Beet Salad delivers on both comfort and nutrition. With vibrant ingredients and a balanced dressing, it’s one of those meals that feels luxurious at the table and light on the palate — truly worthy of its “best ever” title.
FAQs
Can I prepare this salad ahead of time?
Yes — keep ingredients and dressing separate until ready to serve to prevent sogginess.
How do I roast beets properly?
Wrap beets individually in foil and roast at 200 °C (400 °F) until tender, about 30–50 minutes; peel and chop once cooled.
Can I make this salad vegetarian?
Yes — omit chicken or replace with chickpeas or grilled tofu.
Is goat cheese necessary?
Goat cheese adds creaminess and tang, but feta makes a great substitute.
Can I adjust the dressing for sweetness?
Absolutely — add more or less maple syrup or balsamic glaze depending on your taste.
