POPSUGAR Celebrity

Jul 7 2014 - 11:09am

Grilled Chicken, Beet, Apple, and Spinach Salad With Strawberry Vinaigrette


Feel free to double or triple the recipe to make a few lunches at a time.

Grilled Beet and Chicken Spinach Salad in a Jar


For the dressing [2]:

1/4 cup fresh strawberries
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
Pinch of salt
Pinch of ground black pepper
Pinch of dried tarragon
1/4 teaspoon honey

For the salad:

2 beets, scrubbed
1 teaspoon olive oil
Salt and pepper to taste
3 ounces raw chicken breast
1/2 apple, washed and diced
2 cups raw spinach (or arugula)
1 ounce goat cheese
5 pecans, chopped


  1. Prepare the dressing by placing all the ingredients in a blender. Pour dressing into the bottom of a quart-sized, wide-mouth mason jar.
  2. Turn on the grill to medium-hot. Wash, peel, and slice the beets. Place in a bowl, drizzle with half a teaspoon of olive oil, and stir until evenly coated. Place the slices on the grill, and cook on each side for about eight to 10 minutes or until tender. Remove from the grill and allow to cool. Cut slices in half.
  3. Pound your chicken breast if you need to in order for it to be the same thickness. Rub it with the rest of the olive oil (half a teaspoon), sprinkle with salt and pepper, and place it on the grill. Cook for four or five minutes on each side. Allow to cool before dicing.
  4. Start layering the salad in the jar beginning with the beets, the spinach, then the apples, the chicken, and the goat cheese, then sprinkle the chopped pecans on top.
  5. Screw the top on the jar securely, and store it in the fridge.
  6. When you're ready to eat, give the jar a good shake to mix everything up and enjoy right out of the jar!

Source: Calorie Count [3]


Calories per serving

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