Chopped Beet Salad
A great salad for a brunch or lunch. Double, or triple, the recipe for a large crowd. This is a great recipe if you have left-over cooked chicken breasts.
3 boneless and skinless chicken breasts, cooked and diced
6 slices bacon (Check label for allergens)
2 hard-boiled eggs, diced
1 15-ounce can baby beets, drained well, cut into ½-inch pieces
1 5 to 6-ounce package mixed salad greens
Dressing:
½ cup olive oil
3 tablespoons white wine vinegar
Salt and pepper, to season
Cook the bacon in a large skillet, and reserve 1½ tablespoons of the drippings. Drain the bacon on paper towels and cover to keep warm.
While the bacon is cooking, whisk together the oil and vinegar that is seasoned to taste with salt and pepper. Set aside.
Place the drained beets in a small bowl and mix in 1½ tablespoons of the oil and vinegar and toss to coat.
Whisk the 1½ tablespoons of the reserved bacon drippings into the remaining dressing.
Place the greens on a large platter, and arrange the chopped eggs, diced chicken, beets and the crumbled bacon in small piles around the edges.
Serve with the dressing on the side.
Makes 4 servings.
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