Culinary Ruby Beet Chicken Salad Skewers By Radio Power Strike On Jun 28, 2022 0 Share Prep time: 25 minutes Cook time: 20 minutes Servings: 8 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets 2 large boneless, skinless chicken breast halves (about 1 pound) 1/2 teaspoon salt, plus additional, to taste, divided 1/2 teaspoon pepper, plus additional, to taste, divided 4 1/2 tablespoons stone ground mustard, divided 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided 2 tablespoons minced fresh chives 1 large lemon, zest and juice (1/3 cup juice) 1/4 cup olive oil 1 bag (9 ounces) leafy romaine lettuce pieces 1/3 cup chopped almonds, toasted 1/3 cup crumbled blue, feta or goat cheese Heat oven to 375° F. Drain beets; set aside. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail