Grated Beet & Chicken Salad with Cranberry Vinaigrette

Prep Time: 30 min
Cook Time: 10 min
Serves: 6

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.


Grated Beet & Chicken Salad with Cranberry Vinaigrette:

3 cups (750 mL) green cabbage, finely shredded
1 cup (250 mL) radicchio, shredded
2 cups (500 mL) beets, grated
2 cups (500 mL) baby spinach
1 lb (0.5 kg) boneless, skinless chicken breast(s)
1 tbsp (15 mL) olive oil
1/2 tsp (2.5 mL) cumin, ground
1 tsp (5 mL) honey
1/2 cup (125 mL) green onion(s), sliced
1 tbsp (15 mL) poppy seeds

Cranberry Vinaigrette:

1/4 cup (60 mL) cranberries, fresh or frozen
3 tbsp (45 mL) red wine vinegar
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) honey
1/2 tsp (2.5 mL) cumin, ground
1/2 tsp (2.5 mL) salt
1/4 tsp (1.25 mL) black pepper, freshly ground


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.