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Red and white organic chicken salad
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Red and white organic chicken salad served on whole grain bread.
What could be more festive for a 4th of July picnic than a red and white organic chicken salad. This healthy salad incorporates beets into the recipe to not only lend it the bright red color, but also to provide your guests with a nutritional meal.
Red and white organic chicken salad
- 2 lbs organic chicken breast
- 1 organic bunch of beets (usually 3 beets with stems and leaves)
- 1/4 cup chopped spring onion
- 1/2 cup organic mayonnaise
- 2 heaping tablespoons oregano
- salt and pepper to taste
Serves 8.
In a medium pot, bring 8 cups of water to a boil.
Remove beet roots from the stems by slicing above the base and leaving a little of the stem attached to the to beet to keep the juices from leaking too much. Make sure to wash the beets and scrub them to remove gritty dirt that can hide in the stems. Add whole beet roots to water and cook on full boil until tender, approximately 30 minutes. Beets can be tested for doneness in the same way as potatoes, by simply piercing their skin with a fork. If the prongs go in easily, the beets are ready. Remove from the pot and set aside to cool.
Place whole chicken breasts in the same water and allow to boil about 15 minutes or until the internal temperature is 160°. Then remove from the boiling water and turn off the stove. Set the chicken aside to cool and place the whole beet greens into the hot water for 2 minutes then remove and drain them of excess liquid in a colander or on a towel.
Once ingredients have been cooled, peel the skin from the beets and chop into small chunks and place in a large mixing bowl. Be careful when handling beets as their juices can stain everything from fingers to the cutting board. Course chop the beet greens and add to the bowl. Finally, chop the chicken into bite sized chunks and add it to the bowl. Combine the rest of the ingredients and mix together. Add salt and pepper to taste then chill for at least 2 hours.
Serve on organic whole grain bread, a wrap, or alone next to a salad. Chicken salad can be kept in the refrigerator in an airtight container for up to 5 days.
For a red,white and blue picnic, try serving the organic chicken salad with:
Red, White and Blue potato salad from the Boston Food Mom Examiner
Easy to fix 4th of July salad from the Organic Food Examiner
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