Roasted Beet and Chicken Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A colorful salad of roasted beets and chicken breast, tossed in a zesty lemon vinaigrette, topped with fresh greens for a nutrient-packed Whole30 meal. This mediterranean-inspired salads ready in about 45 minutes pairs cubed chicken breast, peeled and cubed beets, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cubed chicken breast
• 2, peeled and cubed beets
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1, juiced lemon
• 1 tsp Dijon mustard
• 1 clove, minced garlic
• 2 tbsp, chopped chives

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 peeled and cubed beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 25 minutes until tender.
2. Step 2: While beets roast, season 1 lb cubed chicken breast with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat, then add chicken and cook for 6-7 minutes until golden and cooked through.
3. Step 3: In a small bowl, whisk together 1/4 cup mixed greens, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine roasted beets, cooked chicken, and 4 cups mixed greens. Drizzle with lemon vinaigrette and toss to coat, then sprinkle with 2 tbsp chopped chives.