Bensonhurst Kitchen: Fresh Spinach & Beet Salad With Chicken

During the summer months, many kitchens simply get too hot to use the oven or even the stove. That’s why this is actually a great time to start eating lighter, healthier and delicious meals made with a minimal amount of cooking that can be done well in advance.

Here’s a recipe for an incredibly cool and tasty salad my girlfriend made last night:

Amazingly Refreshing Fresh Spinach and Beet Salad with Chicken

Makes 2 large entree salads or 4 side  salads


1/4 cup aged balsamic vinegar
1/4 cup white wine vinegar
1 tablespoon white wine
½ tablespoon white sugar (optional, keeps the vinegar mixture from being overly tangy)
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
1/4 cup thinly sliced red onions
4 cups chopped fresh spinach
2 tablespoons of crumbled feta cheese
2 cups of cooked chicken sliced

Instructions are after the jump:
1. Whisk together the balsamic vinegar, white wine vinegar, white  wine,
and sugar in a small bowl. Place the beets and onions in a  small,
sealable container. Pour the vinegar mixture over the beets  and
onions to completely cover. Seal top; marinate in refrigerator for  4
to 5 hours.

2. Top spinach with beet and onion mixture,  chicken and feta cheese. Drizzle salads with the
marinating liquid.


You can use left-over chicken or, for an easier weeknight dinner, buy  cooked chicken breasts from the prepared foods section of your grocery store.

For an added crunch, top your finished salad with crispy onions (similar  to french fried onions) – any brand is good but I prefer Fresh Gourmet’s Garlic  Pepper Crispy Onions.


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