Go Back
Print Recipe

ABC Salad

Artichoke hearts, beets, chicken and chèvre over spinach: a match made in heaven
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Keyword: gluten-free, quick and easy, salads
Servings: 6

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts, about 1 pound total
  • ½ tablespoon olive oil
  • ½ teaspoon each salt and pepper

For the salad

  • 12-ounce jar of marinated artichoke hearts in oil, roughly chopped and oil reserved
  • 16-ounce jar of beets in vinaigrette, cut into bite-sized pieces, vinaigrette reserved
  • 5 ounces herbed chèvre (goat cheese), crumbled
  • 12-ounce bag of baby spinach

Instructions

  • Preheat oven to 400°F. Rub chicken breasts with olive oil, salt and pepper and bake until cooked through, 20-25 minutes, depending on breast thickness. (You can also tenderize meat before seasoning.)
  • Allow chicken to cool, then cut into bite-sized pieces. Toss chicken and all salad ingredients except spinach in a large bowl.
  • For dressing, combine 2 parts vinaigrette with 1 part oil from the artichokes. I use about half a cup total.
  • Serve chicken mixture over spinach. Store spinach separately until ready to serve.

Notes

If your veggies didn’t come with oil or vinaigrette, whisk ¼ cup red wine vinegar, ½ cup olive oil, 1 tablespoon sugar and salt and pepper to taste. If you care about presentation (basically if you don’t want your salad to turn completely pink), leave the beets and dressing out of the chicken mixture and place/pour on salad last.