Heart Healthy Spinach, Beet and Chicken Salad Recipe
Loaded with vibrant, heart-healthy vegetables, this chicken and spinach salad features a zesty carrot-ginger dressing and grated beets. Cubed avocado adds a creamy element that you're sure to love.
Ingredients
Recipe yields 4 servings
Carrot Ginger Dressing
2 carrots, grated
1/2 cup water
1/4 cup olive oil
2 Tbsp rice vinegar
2 tsp minced fresh ginger
1 tsp orange zest
1/8 tsp salt
Salad
4 cups fresh spinach or arugula
1 tsp fresh lemon juice
1/2 tsp olive oil
1 cup chickpeas, roasted
1 small carrot, grated
1 small red beet, grated
1/2 lb roasted chicken breast, diced
1 avocado, pitted, peeled and cubed
1/4 cup pumpkin seeds, toasted
Black pepper to taste
1 tsp sesame seeds
1/8 tsp salt
Helpful how to videos
Directions
Step 1
Make the dressing: Preheat oven to 400°. On a baking sheet, arrange the grated carrots. Roast for 15 minutes, or until the carrots are soft. In a blender, add the roasted carrots, water, 1/4 cup olive oil, rice vinegar, ginger, orange zest and salt. Blend until smooth. Cover and chill.
Salad
Step 1
Prepare the salad: In a large bowl, toss the spinach with the lemon juice and 1/2 teaspoon olive oil. Add the chickpeas, carrot, beet, chicken, half of the cubed avocado, pumpkin seeds and black pepper to taste, and toss.
Step 2
Drizzle half of the dressing over the salad and toss. Top with the remaining avocado, the remaining half of the dressing and the sesame seeds. Season with the salt and black pepper to taste.
Time: 45 minutes
Servings: 4
Calories: 423
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 2 oz chicken, 1 cup salad
Per serving:
calories:423
total fat:27g
sat fat:3g
cholesterol:48mg
sodium:219mg
total carb:21g
fibers:9g
sugars:2g
proteins:23g
Thank you!