Ingredients
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
Instructions
- 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.