Beets & Bulgur Salad
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Print Recipe
Print Recipe |
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- Beets & Bulgar Salad
- 3 each romaine hearts chopped
- 2 cups bulgur cooked
- 1 pound fresh red beets
- 1/2 cup canned garbanzo beans rinsed and drained
- 2 ounces feta cheese crumbled
- 10 ounces herbed orange chicken
- 3/4 cup sherry vinaigrette
- Herbed Orange Chicken
- 10 ounces chicken breast boneless, skinless
- 2 Tbsp orange juice
- 1 1/2 Tbsp olive or vegetable oil
- 1 clove garlic peeled and minced
- 1/2 tsp ground black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- Sherry Vinaigrette
- 3 Tbsp Sherry vinegar
- 2 1/2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 1/2 Tbsp water
- 1 Tbsp shallot minced
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 3 Tbsp olive oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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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.
Nutrition Facts
| Calories | 300kcal |
| Total FatSaturated Fat | 13g3g |
| Cholesterol | 35mg |
| Sodium | 380mg |
| Total CarbDietary Fiber | 31g6g |
| Protein | 17g |
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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. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.