Rosy Red Salad with Chicken | Midwest Living

Rosy Red Salad with Chicken

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Rosy Red Salad with Chicken

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  • Makes: 4 servings
  • Prep 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.


  • 2 8-oz. pkg. refrigerated cooked whole baby beets
  • 4 cups fresh spinach
  • 2 cups arugula
  • 2 cups purchased deli-roasted chicken, chopped
  • 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


  1. Cut beets into 1-inch wedges; set aside.
  2. On four dinner plates layer spinach, arugula, chicken, strawberries, beets, shallot, feta cheese and hazelnuts. Drizzle with raspberry vinaigrette dressing.

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