Ruby Beet Chicken Salad Skewers

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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
  1. Heat oven to 375° F. Drain beets; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

 

 

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