AppetizersDinnerLatest NewsLunchRecipes

Grilled Chicken Salad with Goat Cheese, Roasted Beets, & Orange Balsamic Vinaigrette Recipe


For the Chicken:
  • 1 lb chicken breasts
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • ¼ cup olive oil
  • Salt and pepper
For the Beets: 
  • 2 large beets, trimmed
  • Olive oil
  • Salt and pepper
  • For the Vinaigrette:
  • ¼ cup balsamic vinegar
  • 3 tablespoons orange marmalade
  • 2 teaspoons whole grain mustard
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste
For the Salad:
  • The chicken
  • The beets
  • 12 cups mixed baby greens
  • 1 large pear, diced
  • 1 cup toasted pecans
  • 4 oz cranberry-crusted goat cheese (or plain goat cheese)


For the Chicken:
  1. Place the chicken breasts in a large resealable plastic bag. Mix together the garlic, mustard, vinegar, and olive oil and season well with salt and pepper. Pour over the chicken breasts. Seal and place in the fridge for at least 4 hours and up to 12 hours.
  2. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and place on the grill. Grill for 5-7 minutes per side, depending on the thickness of your chicken. Remove from grill, tent with foil, and allow to cool for 10 minutes before slicing.
For the Beets:
  1. Preheat the oven to 425°F. Wrap the beets in foil packets and place on a baking sheet. Roast for 45 minutes to an hour, or until the beets are tender.
  2. Allow to cool in the foil packets before rubbing the skins off with paper towels. Cut into desired shape.
For the Vinaigrette:
  1. Whisk everything together and season, to taste, with salt and pepper.
To Assemble:
  1. Toss the chicken, beets, greens, pear, and pecans with the dressing. Top with the crumbled goat cheese and serve.


Comment here