Serves 2 to 3
This colorful and nutritious salad is just right for a simple dinner or weekday lunches. Slice the vegetables while the beets roast and the onions pickle, and the recipe comes together in less than a half hour.
2 boneless skinless Smart Chicken breasts
8 ounces baby kale
2 beets, sliced and roasted*
½ lemon, juiced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Pickled Red Onions (recipe follows)
*To roast beets: Preheat oven to 425°F. Slice beets into ¼-inch-thick rounds and arrange them on a foil-covered baking sheet. Drizzle with olive oil, season with kosher salt, and toss to combine. Roast until beets are fork-tender, about 15 minutes.
Using a slicer or very sharp mandolin, thinly slice the carrots, radishes, and turnips, keeping them separated by type. Season each chicken breast with salt and pepper and grill to an internal temperature of 165°F; set aside and let rest for 5 to 10 minutes.
To a large mixing bowl, add the kale and sliced root vegetables and season with olive oil, lemon juice, salt, and pepper. Toss and let rest for 2 to 3 minutes. Serve salad with sliced chicken breast. Top with pickled red onion (recipe follows).
Ingredients (for the Pickled Red Onions)
1 small red onion, thinly sliced
1 cup apple cider vinegar
½ cup red wine vinegar
2 tablespoons sugar
1 teaspoon salt
In a saucepan, bring the vinegars, sugar, and salt to a boil and pour over the onion. Let cool to room temperature. Store in the refrigerator for up to one week.