Shredded Apple & Beet Chick'n Salad
Recipe:
Crisp Apple & Beet Chick'n Salad
Serves: 4
Prep Time: 10 min
Cooking: 15 minutes
Recipe By: Elizabeth Varga
Ingredients
For the salad:
1 package Abbot’s Chopped Chick’n
2 tablespoons minced shallots (about 1 small shallot)
2 tablespoons white wine vinegar
2 tablespoons whole grain mustard
2 teaspoons maple syrup
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons extra virgin olive oil
2 granny smith apples
2 large beets, trimmed and peeled
1/2 cup chopped candied walnuts (recipe below)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
For the candied walnuts:
1 cup raw walnuts
¼ cup maple syrup
1 tablespoon coconut sugar
1 tablespoon water
½ teaspoon vanilla
⅛ teaspoon salt
⅛ teaspoon cinnamon
Description
Tart apples, savory Chopped Chick’n, and sweet beets dressed with a punchy maple-mustard dressing make for our new favorite summer salad. This dish is packed with both flavor and powerful antioxidants to make you feel your best while eating well.
Method
If making candied walnuts, heat a skillet over medium heat. Add the maple syrup, coconut sugar, water, vanilla, salt, and cinnamon and heat until the sugar is dissolved. Add the walnuts and stir until the sugar begins to crystalize. Remove the walnuts from the pan and transfer to a wire rack lined with parchment paper to cool.
Cook the Chick’n according to the package instructions. Set aside.
Make the dressing. In a medium bowl, whisk the shallots, vinegar, mustard, maple syrup, salt and pepper until well combined. Add the oil and whisk until a smooth dressing forms.
With a mandoline or the julienne blade of a food processor, shred the apples and beets into long thin matchsticks.
Spread the beets out on a serving platter and top with the apples. Add with the cooked Chick’n, then drizzle the vinaigrette over top and sprinkle with the chives, parsley, and walnuts. Season with salt and pepper, to taste, then toss and serve.