Description
A bold, flavor-packed low-carb salad made with shredded chicken, creamy goat cheese, roasted beets, avocado, and a zesty homemade balsamic dressing. Perfect for keto, high-protein diets, or anyone craving a hearty, satisfying meal.
Ingredients
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2 cups mixed greens
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3 oz rotisserie chicken, shredded
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½ small tomato, chopped
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⅓ avocado, diced
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¼ large roasted beet, chopped
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Thinly sliced red onion
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1–1½ oz goat cheese, crumbled
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2 tbsp toasted chopped pecans
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4–6 sliced olives
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Fresh basil and oregano to taste
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Salt and pepper to taste
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Optional: 1 tbsp balsamic or 2 tsp white vinegar
Dressing:
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2–3 tbsp olive oil
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2–3 tbsp balsamic vinegar
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1 tsp Dijon mustard
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½ tbsp sugar-free maple syrup (optional)
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Salt and pepper to taste
Instructions
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Roast beet at 400°F (wrapped in foil) for 30–50 minutes. Let cool, peel, and chop.
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Toast pecans with a bit of oil and salt under the broiler for 3–4 minutes.
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Prepare all vegetables and crumble goat cheese.
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In a jar, shake together all dressing ingredients until emulsified.
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Combine all salad ingredients in a large bowl.
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Drizzle with dressing and toss gently to combine.
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Adjust seasoning if needed and serve immediately.
Notes
- Beets can be roasted ahead and stored for up to 5 days.
- Dressing keeps in the fridge for a week.
- Customize with other proteins or cheeses as needed.
- Prep Time: 20 minutes
- Cook Time: 30–50 minutes
- Category: Salad / Main Course
- Method: No-cook (except beet roasting)
- Cuisine: American / Fusion