Salad with Grilled Chicken, Beets and Roasted Butternut Squash and Chickpeas
This grilled chicken salad with roasted veggies and beets really has it all!
I love a good salad that has it all — crisp, leafy greens, a filling grilled protein, lots of roasted veggies for added flavors and textures… It may sound like a lot of work, but salads like this are so worth the extra time they take because they’re so healthy and satisfying. Yes, you can pop a frozen pizza in the pizza maker in just a few seconds, but trust me, you won’t regret spending a little bit more time making something that tastes so much better!
In truth, a salad like this doesn’t have to take forever to make. You can have the veggies prepped in advance and most dressings last for weeks (even months!) in the fridge. With a little forethought, you can roast your veggies a day or two before and store in the fridge. Then just grill your chicken and add the rest of the salad components and a dressing you already have and you have a full meal. It’s not quite as fast as frozen pizza, but it takes less time than it sounds — trust me!
This is a great salad to serve at a barbecue or to eat as a light supper. As always with my salads, these vegetables are just a suggestion. You can add any of your favorite vegetables or swap out any you don’t want. Often I will even serve this “deconstructed” so everyone can put the vegetables of their choice into their own personal salad.
For the beets, I use the vacuum packed pre-cooked beets that they sell now. They’re so much easier than cutting and roasting beets from scratch and, in my opinion, you really can’t tell the difference.
When you roast the chickpeas and butternut squash, make sure you use a real cookie sheet. I can’t state it enough: It makes a world of a difference!
The dressing I usually use with this grilled chicken salad with roasted veggies is my five-ingredient everyday easy dressing. Really, any dressing works on this salad, but I posted this recipe again below because it’s a great one to keep in your fridge and it works really well this combination of ingredients.
This herby marinated grilled chicken salad with creamy maple-Dijon dressing is a more herb-based, chopped-up version of grilled chicken salad. I make both often — it’s really a matter of what we are in the mood for!
Grilled Chicken Salad with Roasted Veggies and Beets
Print RecipeIngredients
Grilled Chicken:
- 2 lbs. chicken cutlets, sliced thin
- 2 Tbsp olive oil
- 1 Tbsp Union Spice Mediterranean Blend*
- Salt and pepper, to taste
Roasted Butternut Squash and Chickpeas:
- 1 small butternut squash, peeled and cubed
- 1 15-oz can chickpeas, rinsed and drained
- 2 Tbsp olive oil
- 2 tsp zhatar
Salad:
- Lettuce
- Beets, cubed (I use the vacuum-packed type)
Dressing:
- See below (or any dressing of your choice)
Instructions
- For the chicken: Toss the chicken with the oil and spices. Grill on medium-high on an outdoor grill or grill pan for about 4 minutes on one side and 2 minutes on the other, until fully cooked. (Alternatively, you can bake in the oven on 400°F for 20 minutes, flipping halfway through.) Allow to cool for a few minutes and then slice.
- For the roasted squash and chickpeas: Preheat oven to 400°F. Toss cubed squash and chickpeas with zhatar and olive oil. Place on a lined cookie sheet and roast for about 30 minutes.
- To assemble: Place lettuce in a large salad bowl. Add roasted squash and chickpeas and beets. Top with sliced chicken. Drizzle with dressing.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/grilled-chicken-salad-with-roasted-veggies/
Five-Ingredient Easy Everyday Creamy Salad Dressing
Ingredients
- 3/4 cup mayonnaise
- 2 Tbsp vinegar or lemon juice
- 1/4 cup water
- 1 tsp garlic powder (or 2 cloves, crushed, for extra zest)
- 1/2 tsp parsley
Instructions
- Place everything in a jar; seal and shake.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/five-ingredient-easy-everyday-creamy-salad-dressing/
