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Low carb, ready in 15 min!
Ready in 15 minutes

Thanksgiving Chicken Salad

with Roasted Beets, Apples & Feta

Cooking time

15 minutes




610 /serving

We’re thinking big, like a big seasonal salad. All sorts of fall flavours come floating off these plates, starting with chunks of crisp sweet apples from the harvest. Set them against the contrasting warmth of tender morsels of roasted beets and the briny cream of feta cubes, while slices of tangy-herby chicken breasts hold down the fort. Now just deploy our luxuriously thick balsamic vinaigrette and tantalizing tastes will be hitting you from every angle.

We will send you:

  • 2 Chicken breasts
  • 200g Diced beets
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 114g Diced apples
  • 60ml Rich, Snappy Whipped Balsamic vinaigrette
  • 60g Feta
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
8 g
1800 mg
Total Carb
33 g
19 g
48 g
4 g
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Roast the beets
Preheat the oven to 450°F. On a lined sheet pan, toss the beets with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until tender.
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Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Make the salad
Meanwhile, in a large bowl, combine the baby greens, apples, vinaigrette and S&P.
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Plate your dish
Divide the chicken and salad between your plates. Top with the beets and cheese. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.