Name: The Best Salad I’ve Ever Eaten
Prep time: 15 min
Cook time: PT-488371H50M4S
Total time: 1 h
Cuisine: Fusion
Ingredients: 2 cups romaine and spring mix; 3 oz rotisserie chicken, shredded; 1/2 small tomato, chopped; 1/3 ripe avocado (~40g); 1/4 large roasted beet, chopped; Red onion slices, thinly sliced; 1–1.5 oz goat cheese; 2 tbsp chopped pecans; 4–6 sliced olives; Salt and pepper, to taste; Oregano, to taste (fresh or dry); Fresh basil, torn or sliced; 1 tbsp balsamic vinegar (optional, for added acidity); 2 tsp white vinegar (optional, for added acidity); 2–3 tbsp olive oil; 2–3 tbsp balsamic vinegar; 1 tsp Dijon mustard (grainy or smooth); 1/2 tbsp sugar-free maple syrup (optional); Salt and pepper, to taste

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This salad truly lives up to its name. It’s the kind of dish I didn’t plan to fall in love with, but the moment I took a bite, I knew I had to share it. It’s a hearty, colorful, and flavorful mix of textures and fresh ingredients that come together like a masterpiece in a bowl. With creamy goat cheese, roasted beets, crisp greens, and tender rotisserie chicken, this salad is anything but boring.

The Best Salad I’ve Ever Eaten

Why You’ll Love This Recipe

I love how this salad balances healthiness and indulgence. It’s loaded with nutritious vegetables but doesn’t skimp on flavor, thanks to tangy goat cheese, toasted pecans, and a zippy homemade vinaigrette. It’s filling enough to serve as a main course and totally customizable depending on what I have on hand. Whether I’m eating low carb, looking for a fresh lunch, or craving a bold and satisfying dinner, this salad hits the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups of a combination of romaine and spring mix
3 oz rotisserie chicken, shredded (about 85g)
1/2 a small tomato, chopped
1/3 of a ripe avocado (~40g)
1/4 of a large beet, chopped
A few slices of red onion, thinly sliced
About 1–1 1/2 oz goat cheese
2 tbsp chopped pecans
4–6 sliced olives
Salt and pepper to taste
Oregano, fresh or dry, to taste
Fresh basil, torn or sliced into small pieces
1 tbsp balsamic (optional, added if the dressing needs more acidity)
2 tsp white vinegar (optional, also to boost acidity)

Dressing:

2–3 tbsp olive oil
2–3 tbsp balsamic vinegar
1 tsp Dijon mustard (grainy or smooth)
1/2 tbsp sugar-free maple syrup (optional)
Salt and pepper to taste

Directions

I add all the salad ingredients to a large pasta bowl, layering the greens, chicken, vegetables, cheese, and nuts.
In a small jar or bottle, I shake up the dressing ingredients until well combined.
I pour the dressing over the salad and toss everything to coat.
If I want more punch, I splash in a little extra balsamic or white vinegar before serving.

Servings and timing

This recipe serves 1 as a full meal-size portion.

Prep time: 15 minutes (plus beet roasting time)
Cook time for beets: 30–50 minutes
Total time: Approximately 1 hour (if roasting beets from scratch)

Variations

Protein swap: I sometimes switch out the rotisserie chicken for grilled shrimp, turkey, or even hard-boiled eggs.
Nuts: Toasted walnuts or slivered almonds also taste amazing in this salad.
Cheese: If goat cheese isn’t my favorite, I’ll use feta or shaved parmesan.
Dressing: A store-bought balsamic vinaigrette works in a pinch, or I’ll add lemon juice for a citrusy twist.
Keto tweak: I reduce the beet quantity or skip the tomato to cut carbs while keeping all the flavor.

Storage/Reheating

I usually store leftover components separately in the fridge for up to 2 days. Once the salad is dressed, it doesn’t hold up well, so I avoid storing it mixed.

Greens and chopped veggies: In airtight containers for up to 2 days
Cooked beets and chicken: 3–4 days
Dressing: Up to a week in the fridge in a sealed jar

I never reheat this salad, but I’ll let refrigerated ingredients sit at room temperature for 10–15 minutes before assembling.

FAQs

What’s the best way to roast beets for this salad?

I roast them at 400°F wrapped in foil until fork-tender (usually 30–50 minutes). Then I peel, chop, and chill them before adding to the salad.

Can I make this salad ahead of time?

Yes, I prepare all components in advance and store them separately. I just wait to assemble and dress the salad right before eating to keep everything fresh.

Is this salad keto-friendly?

Yes! It’s low in net carbs, especially if I reduce the amount of beets or tomatoes. The fats from avocado, goat cheese, and olive oil help keep it satisfying and keto-compliant.

What can I use instead of goat cheese?

Feta cheese is a great alternative. Blue cheese crumbles or even fresh mozzarella can work if I want a different flavor profile.

How do I toast pecans for this salad?

I spread them on a baking sheet, toss with a little oil and salt (and sometimes a touch of sweetener), then broil for 3–4 minutes, watching carefully to prevent burning.

Conclusion

This is honestly the best salad I’ve ever eaten. Every bite is creamy, crunchy, tangy, and fresh. Whether I’m looking for a clean meal or something indulgent without guilt, this salad always delivers. It’s easy to adapt, easy to love, and always satisfying.