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By Katja Heino 2 Comments
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Chicken Salad with Citrus, Avocado, and Beets

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Chicken Salad with citrus, avocado, and beets | savorylotus.com

When it comes to eating salads, I have come to realize something about myself:  I like the salad fixings more than I like the actual lettuce.  So lately when I have been making salad, I just pile on the salad toppings and call it good.  This is what I made today for lunch: Chicken Salad with Citrus, Avocado, and Beets.

Meet my new favorite salad. 

After discovering that lettuce is not the most important part of a salad, I have begun experimenting with making more creative salads.  I’m pretty much obsessed with grapefruit flavored anything, so of course I added it to my salad today.  Avocados are a must,  so that is a no brainer.  Did you know that in order to absorb many of the nutrients in your veggies, you need a good amount of fat to go along with your meal?  Read more about that HERE.

And who doesn’t love beets?  The sweet earthy flavor of red and golden beets makes me happy.

Add some leftover chicken and a white wine ginger vinaigrette and you have a gourmet salad all ready to go.  My family was impressed with this little creation.

Salads do not have to be boring.  It’s fun to add creative flavors to make life more interesting. I often use a combination of cooked and raw vegetables in my salads.  Lots of healthy fats and good quality protein helps keep me full and satisfied for hours.  I’m not the kind of person who can exist on just plain raw veggies for a meal.  You will find me ransacking the fridge a half hour later looking for REAL food to eat.

For this recipe, I often make the beets the day before.  Once completely cooled, they peel easily with a sharp knife.  I often make extra as beets make a colorful and nutritious addition to any meal.  Oh, and when you taste the pickled onions that I add, you will want to add them to everything that you eat.  They are that good.

I hope you enjoy this as much as we did.

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Chicken Salad with citrus, avocado, and beets | savorylotus.com

Chicken Salad with Citrus, Avocado, and Beets

  • Author: Katja from Savory Lotus
  • Yield: 2-3 1x
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Ingredients

Scale
  • 3 small beets (red or golden)
  • 1 small red onion, cut into thin rounds
  • 3 cups boiling water
  • 2 TBS apple cider vinegar (like this)
  • 3 cups sunflower sprouts OR arugula
  • 2 cups cooked and chopped chicken
  • 1 small grapefruit, peeled and separated into segments
  • one avocado, chopped or sliced

FOR THE DRESSING:

  • 2 TBS white wine vinegar (like this)
  • 2 TBS fresh lemon juice
  • 3 TBS olive oil
  • 1 tsp raw honey
  • 1/4 tsp grated fresh ginger
  • 2 pinches unrefined sea salt (I use this one)
  • a few grinds of fresh pepper

Instructions

  1. Preheat oven to 400’F. Wash and trim beets. Place in an oven safe baking dish, cover, and bake until tender, about 45-60 minutes. Remove from oven and allow to cool. Once cool, peel and slice into thin rounds.
  2. Place red onion rings into a small colander in the sink. Pour the boiling water over onions and drain. Place into small bowl, add apple cider vinegar, and give it a good mix. Set aside.
  3. Process all dressing ingredients in a blender until well combined. Set aside.
  4. To assemble salad: place sunflower sprouts (or arugula) in center of plate. Top with chopped chicken. Arrange sliced beets, vinegar-soaked onions, grapefruit slices and avocado in any way that make you happy. Drizzle with dressing and enjoy!

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Filed Under: Salads, Whole30 Recipes Tagged With: chicken, Paleo, paleo meals, salads

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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