Description
The Best Salad I’ve Ever Eaten is a flavor-packed, satisfying bowl of crisp greens, creamy goat cheese, sweet roasted beets, tender chicken, and crunchy pecans, all brought together with a bold homemade balsamic vinaigrette. It’s the perfect balance of indulgence and nutrition.
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)
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
Instructions
- Add all salad ingredients to a large bowl: greens, chicken, tomato, avocado, beet, onion, goat cheese, pecans, olives, and herbs.
- In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, and optional syrup. Season with salt and pepper. Shake well to combine.
- Drizzle dressing over the salad and toss to coat evenly. Add extra balsamic or white vinegar if desired.
Notes
- Swap chicken for shrimp, turkey, or hard-boiled eggs for variation.
- Use feta or parmesan instead of goat cheese.
- Toasted walnuts or almonds are great nut alternatives.
- Make salad keto-friendly by reducing beets or omitting tomato.
- Store components separately and assemble fresh to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30–50 minutes (for beets)
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 6g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
