Rosemary Chicken Salad

I absolutely love a good salad, especially one that you can easily make at home. A few weeks ago, we were having friends over for dinner and drinks, and we had just come back from vacation so we really needed something light and healthy. I thought of all my favorite things, and randomly thought to put them all together in a salad bowl. To my surprise, it turned out amazing! You’ll really only need one hour to make and prep everything.

Ingredients:

• Rosemary
• Boneless, skinless chicken breast
• Lemon
• Chicken rub (I use the Weber one in the photo below)
• Beets
• Cherry tomatoes
• Bell peppers (I use either red or yellow)
• Onion
• Avocado
• Goat cheese

Start the oven at 400 degrees. The beets take the longest, so that’s always the first thing to go in. Simply wrap them in foil, top them with a bit of olive oil and start the clock for 60 minutes. Immediately start marinating the chicken. I use garlic, lemon, olive oil and the chicken rub. When the clock hits 40 minutes, I put the chicken in the oven and start chopping.

Cut the cherry tomatoes, bell peppers, onion, and avocado. I like to leave everything raw because it gives it an extra little crunch, but you can also roast the veggies if you prefer to eat them that way. From there, I just line everything up starting out with the veggies. When the timer is up, you just add the chicken and beets and wallah, it’s ready!

XX,

A