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Beets Salad with Chicken and Arugola
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5 from 1 vote


Nutritious & Delicious! You will love making this salad. Perfect for Paleo food lovers, gluten-free, grain-free, and easily tweaked if you are following a strict Autoimmune Protocol. Enjoy!
Prep Time10 mins
Cook Time50 mins
0 mins
Total Time1 hr
Course: Brunch, Dinner, Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: Arugula, Beet Salad, Beets, Chicken, Goat cheese
Diet: AIP, Gluten-free, Grain-free, PALEO
Servings: 4 people
Calories: 310kcal
Cost: $30


  • Oven


  • 2 chicken breasts large and seared (see instructions)
  • 2 beets large and roasted (see instructions)
  • 8 cups arugula
  • 1 lemon zest & juice
  • 2 tbsp fresh thyme leaves
  • 2 tbsp crumbled goat cheese optional
  • 1 tsp Himalayan salt
  • 1 tsp black pepper
  • 5 tbsp olive oil extra virgin



  • Preheat your oven to 450 F
  • Take a pan and line it with parchment paper
  • Wash the beets, rub them with extra virgin olive oil and sprinkle them with Himalayan salt and black pepper
  • Roast the beets for 45 minutes to 1 hour, or until you can stick a fork in them with little or no resistance
  • Let them cool off completely before peeling and slicing them for your salad


  • Pound the chicken breasts using a mallet. If you don't have a mallet, you can use the bottom of a mason jar or cup. You just want to make their thickness as even as possible throughout
  • Sprinkle them with Himalayan salt and black pepper
  • Heat a skillet or pan on medium/high and coat the bottom with olive oil
  • Set the timer to 1 minute and saute the chicken breasts on one side until the alarm goes off
  • Set the timer to 1 minute and saute the chicken breasts on the other side until the alarm goes off
  • When the alarm goes off, put a lid on and set the timer for 10 minutes. Lower the heat to medium/low and let simmer. DO NOT TOUCH THAT LID!
  • When the alarm goes off, turn off the heat and let it rest setting the timer once again for 10 minutes. DO NOT TOUCH THAT LID!
  • Once the alarm goes off for the last time, you can slice your chicken breasts and add them to your salad.


  • Combine the lemon juice, zest, remaining olive oil, salt, pepper and thyme leaves in a small bowl to make a vinaigrette
  • Toss the arugula with half the dressing
  • Make a bed of arugula on a serving plate. Add the roasted beet wedges and chicken slices. Drizzle the rest of the dressing on top of the chicken and beets. Garnish with dollops of goat cheese (optional)


Serving: 8oz | Calories: 310kcal | Carbohydrates: 9.8g | Protein: 20g | Fat: 19g | Saturated Fat: 2.5g | Cholesterol: 54mg | Sodium: 120mg | Potassium: 15mg | Sugar: 7g | Calcium: 60mg | Iron: 1.6mg