Skip to main content

Locable Nationwide

Sponsored Content

Easy Eating

Jul 03, 2017 01:31AM ● Published by Family Features

Warmer weather has arrived and that means it’s salad season.

There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.

The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.

To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

  • 1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
  • 2          large boneless, skinless chicken breast halves (about 1 pound)
  • salt, to taste, plus 1/2 teaspoon, divided        
  • pepper, to taste, plus 1/2 teaspoon, divided  
  • 4 1/2    tablespoons stone ground mustard, divided
  • 1 1/2    tablespoons orange marmalade, plus 1/3 cup, divided
  • 2          tablespoons minced fresh chives        
  • 1          large lemon, zested and juiced (about 1/3 cup juice)
  • 1/4       cup olive oil
  • 1          bag (9 ounces) leafy romaine pieces
  • 8          wooden skewers
  • 1/3       cup chopped almonds, toasted
  • 1/3       cup crumbled firm white cheese (such as blue cheese, feta or goat)
  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 each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 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, lemon 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. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. 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.

Substitution: Whole pickled beets may be substituted. Cut beets in half.

Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165° F. If chicken cooks too quickly, reduce heat to medium-low.

Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.

Sponsored by Aunt Nellie’s

Family Features Family Features Food

It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.

  • Waterline Writers

    12/17/2017
    07:00PM — 08:30PM

    Waterline Announces a special presentation on Dec. 17, 2017: See Pottersville with Director Seth...


It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.

  • Waterline Writers

    12/17/2017
    07:00PM — 08:30PM

    Waterline Announces a special presentation on Dec. 17, 2017: See Pottersville with Director Seth...