Rosy Red Salad with Chicken | Midwest Living
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Rosy Red Salad with Chicken

Rosy Red Salad with Chicken

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  • Makes: 4 servings
  • Total Time 20 mins

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Packaged refrigerated roasted beets make this salad a quick dinner choice; it's pretty enough to serve to guests for a spring or summer brunch or casual supper.

Ingredients

  • 4 cups fresh spinach
  • 2 cups arugula
  • 2 cups chopped or shredded deli-roasted chicken, chopped
  • 2 8-oz. pkg. refrigerated cooked whole baby beets, cut into 1-inch wedges
  • 1 cup sliced strawberries
  • 1 thinly sliced shallot
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped toasted hazelnuts
  • 3/4 cup bottled raspberry vinaigrette

Directions

  1. In a wide salad bowl, layer spinach, arugula, chicken, beets, strawberries, shallot, cheese and hazelnuts. Drizzle with vinaigrette.

Nutrition Facts

(Rosy Red Salad with Chicken)

Servings Per Recipe 4, Potassium (mg) 427, calcium (mg) 233, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 936, Folate (µg) 156, fiber (g) 6, Trans fatty acid (g) 0, pro. (g) 28, sugar (g) 23, chol. (mg) 96, vit. A (IU) 4012, sat. fat (g) 6, vit. C (mg) 40, Thiamin (mg) 0, cal. (kcal) 456, Fat, total (g) 25, Riboflavin (mg) 0, Polyunsaturated fat (g) 7, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 32, Monounsaturated fat (g) 12, iron (mg) 3

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