Mixed Salad with Chicken, Beets and Orange Recipe

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Justin + Erica Winn
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  • 1.5 lbs boneless skinless chicken thighs
  • 6 cups mixed leafy greens (chard/kale/arugula/spinach or greens of choice)
  • 2 oranges, peeled and sliced into small chunks
  • 2 small beets, peeled and julienned
  • 2 carrots, julienned
  • 1/4 red onion, diced
  • 1 avocado, diced
  • 1/4 cup sliced almonds (or sunflower or pumpkin seeds)

For the dressing:


  • Set oven to broil, and make dressing by combining the dressing ingredients in a bowl or jar with a whisk.
  • Grease a sheet pan with oil and place chicken in the pan. Season with salt and pepper on both sides.
  • Place chicken in the oven to broil for 6 minutes. Remove from oven and flip chicken over and return to oven to broil for another 6 minutes, or until chicken is cooked through. Once it is finished, remove from oven and set aside to cool.
  • While the chicken is cooking, prepare oranges, beets, carrot, onion and avocado as noted. Place everything in a large bowl with the mixed greens. 
  • Once the chicken has cooled, cut it up into bite sized pieces and add it to the bowl. Add the dressing to the salad and toss well.
  • Serve salad topped with sliced almonds. Enjoy.