The salad that got me to like pickled beets!
Yield: 1 salad
Prep Time: 20 mins Cook time: 35 mins Total time: ~35 mins
5 oz chicken breast
2 TBSP The Functional Nutrition Brand Honey Dijon Dressing
1/4 cup walnuts
2 tbsp pumpkin seeds
1/4 of a small beet, grated
1 small carrot, grated
~2 tbsps red wine vinegar
4-6 dried plums
Additional: The Functional Nutrition Brand Honey Dijon Dressing, to taste
1. Marinate chicken in Honey Dijon Dressing at least 2 hours up to 24 hours. **See note.
2. Preheat oven to 350°F.
3. If chicken breasts over 1/2 inch thick, cut in half so each piece is about 1/2 inch thick (or thinner).
4. Bake chicken for about 35 mins or until the chicken is easy to cut through and there is no pink left in the center.
5. While the chicken is baking, grate 1/4 of a small beet. Add to a small bowl and pour in the vinegar. Stir and let sit for 5-10 mins.
6. Heat frypan to medium low. Add walnuts on one side and pumpkin seeds on the other. Let cook until nuts and seeds are lightly brown and fragrant, about 5-10 minutes. (The seeds tend to cook faster then the walnuts, so make sure to keep an eye on them so they don’t burn!)
7. Chop the dried plums and chicken. Grate the carrot.
8. Line a bowl with mixed greens. Add the beets, leaving aside the liquid. (It can help to squeeze the beets lightly before adding to the bowl!) Add the grated carrot and top with the walnuts, pumpkin seeds, chicken, and plums. Drizzle with The Functional Nutrition Brand Honey Dijon Dressing. (This also tastes AMAZING with The Functional Nutrition Brand Sesame Ginger Lime Dressing.)
**Note: You can also make this recipe by tossing the dressing on the chicken right before you bake it if you don’t have time to marinate. However, there will be a better flavor profile with marinating!