Herby Chicken & Roasted Beet Salad

 
This Herby Chicken & Roasted Beet Salad is vibrant, nourishing, and designed to help you look and feel your strongest. The grilled chicken is seasoned with bold herbs and spices that boost flavor and metabolism—no bland bites here. Roasted beets add earthy sweetness and detoxifying antioxidants, while mixed greens and avocado bring fiber, healthy fats, and that crave-worthy balance of creamy and crisp. The lemon-turmeric vinaigrette adds a zesty anti-inflammatory punch that takes it to the next level. This isn’t just a salad—it’s a powerhouse meal that supports hormone health, energy, and fat loss. Clean, bold, and absolutely delicious.
 
Ingredients: Makes 2 Servings
10 oz grilled chicken breast
1 tsp garlic powder
1 tsp smoked paprika
½ tsp. ground cumin
½ tsp dried thyme
Salt & Pepper to taste
2 cups roasted beets
2 cups mixed greens
½ avocado, sliced
2 Tbsp lemon-turmeric vinaigrette
 
Lemon-Turmeric Vinaigrette: (yields 2 servings)
1 Tbsp olive oil
1 Tbsp apple cider vinegar
½ tsp ground turmeric
1 tsp Dijon mustard
1-2 tsp water (to thin as needed)
Pinch salt & pepper
 
Directions
Season 10 oz of chicken breast with garlic, smoked paprika, cumin, oregano, thyme, salt and pepper. Grill over medium heat for 6–7 minutes per side or until internal temp reaches 165°F. Let rest, then slice.
Peel and dice 2 cups worth of beets. Toss in 1 tsp olive oil, salt, and roast at 400°F for 25–30 minutes until tender.
Whisk together olive oil, apple cider vinegar, turmeric, Dijon mustard, salt, and pepper until well blended. Store any leftovers in a sealed jar in the fridge.
Assemble the Salad (per serving): 1 cup mixed greens, 5 oz grilled chicken, 1 cup roasted beets, ¼ avocado, sliced, 1 Tbsp vinaigrette.
Toss lightly and enjoy!