10 Tasty Salads with Chicken

Photo by: Iain Bagwell

Chicken Salad with Roasted Beets and Dandelion Greens
Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.

Ingredients
3 pounds baby to full-grown beets, without tops but with root and stem ends intact (you need 4 lbs. with tops)
1 tablespoon plus 1/2 cup extra-virgin olive oil
About 1 1/4 tsp. kosher salt, divided
1 cup walnut pieces
1 tablespoon

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Photo by: Iain Bagwell

Chicken Salad with Roasted Beets and Dandelion Greens
Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.

Ingredients
3 pounds baby to full-grown beets, without tops but with root and stem ends intact (you need 4 lbs. with tops)
1 tablespoon plus 1/2 cup extra-virgin olive oil
About 1 1/4 tsp. kosher salt, divided
1 cup walnut pieces
1 tablespoon cumin seeds
Zest of 2 lemons
3 tablespoons lemon juice
2 tablespoons chopped shallot
1/2 teaspoon pepper
3 cups shredded cooked chicken
1 1/2 qts. loosely packed tender dandelion green tops or arugula

Preparation
1. Preheat oven to 400°. Scrub beets, pat dry, and put on a rimmed baking sheet. Toss with 1 tbsp. oil and 1/2 tsp. salt. Bake until tender when pierced, 50 minutes. Roast nuts on another sheet, stirring often, until deep golden, 6 minutes.
2. Let beets cool. Meanwhile, toast cumin in a small frying pan over medium heat, stirring, until a shade darker, 2 minutes. Coarsely grind in a mortar or coffee grinder. Pour into a large bowl and whisk with remaining 1/2 cup oil, 3/4 tsp. salt, the lemon zest and juice, shallot, and pepper.
3. Trim beets and rub with a paper towel to remove peels. Cut into wedges, putting dark ones in a medium bowl and lighter ones in another medium bowl. less