Beets & Bulgur Salad
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
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Beets & Bulgur Salad
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
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| Servings |
| 6servings |
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Ingredients
Beets & Bulgar Salad
- 3each romaine heartschopped
- 2cups bulgurcooked
- 1pound fresh red beets
- 1/2cup canned garbanzo beansrinsed and drained
- 2ounces feta cheesecrumbled
- 10ounces herbed orange chicken
- 3/4cup sherry vinaigrette
Herbed Orange Chicken
- 10ounces chicken breastboneless, skinless
- 2Tbsp orange juice
- 1 1/2Tbsp olive or vegetable oil
- 1clove garlicpeeled and minced
- 1/2tsp ground black pepper
- 1/2tsp dried basil
- 1/2tsp dried thyme
Sherry Vinaigrette
- 3Tbsp Sherry vinegar
- 2 1/2Tbsp Dijon mustard
- 2Tbsp honey
- 1 1/2Tbsp water
- 1Tbsp shallotminced
- 1/8tsp kosher salt
- 1/8tsp ground black pepper
- 3Tbsp olive oil
Instructions
Beets & Bulgar Salad
- Preheat oven to 400 degrees F. On parchment-lined sheet pan, place beets in single layer. Bake until fork-tender, 1 hour to 1 hour 15 minutes. Cool, then peel and chop for service.
- Cook bulgur.
- For each serving, place romaine lettuce in bowl, top with 1/3 cup bulgur, roasted beets, garbanzo beans, feta cheese, chicken and sherry vinaigrette.
Herbed Orange Chicken
- Combine all marinade ingredients. Whisk until well blended. Add chicken and marinate 2 hours or overnight.
- To cook chicken, drain marinade. Bake at 350 degrees F for 10-12 minutes or on the grill at medium heat, about 5 minutes on each side. Cook until juices run clear and internal temperature is 165 degrees F.
Sherry Vinaigrette
- In blender or food processor, combine all ingredients except oil. Blend until smooth. With blender running, slowly add oil in a thin, steady stream until well blended.
Recipe Notes
Meal prepping for the week? This is a great recipe to make ahead of time to pack for lunch or serve for dinner.