Warm beet salad with crispy chicken thighs
A ready-dressed salad from the shelf meets a quick pan-seared chicken thigh to make a warm, filling dinner. The beet and balsamic base gives you the dressing, so you can skip that step. Supper in twenty minutes.
About 290 calories a serving, 19 g protein, 25 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 bone-in skin-on chicken thighs
From your shelf
- one 5-ounce package roasted beet and quinoa salad
Staples
- to taste salt
- to taste pepper
- 1 tablespoon oil
- Pat two bone-in skin-on chicken thighs dry with a paper towel and season all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
- Set the chicken thighs skin-side down in the hot pan and cook for eight to ten minutes without moving them until the skin is deep golden brown and crispy.
- Flip the thighs and cook for another six to eight minutes until the internal temperature reaches 165°F [74°C] at the thickest part of the thigh. While the chicken finishes, open the package of beet salad and divide it between two bowls.
- Transfer the cooked chicken to a cutting board and let rest for two minutes. Divide the warm beet salad between the bowls and set one chicken thigh on top of each, skin-side up.
Note Swap chicken thighs for a firm white fish fillet if you prefer; reduce the cooking time to four minutes skin-side down and three minutes skin-side up. Leftovers keep refrigerated for two days and are good at room temperature for lunch. Serve with a squeeze of fresh lemon if you have it, or a crusty roll on the side.
On the label
BABY SPINACH, ROASTED BEETS (BEETS, CANOLA OIL, EXTRA VIRGIN OLIVE OIL, SALT, BLACK PEPPER), BALSAMIC VINAIGRETTE DRESSING (WATER, BALSAMIC VINEGAR, SOYBEAN OIL, SUGAR, DISTILLED VINEGAR, SALT, CONTAINS LESS THAN 2% OF EXTRA VIRGIN OLIVE OIL, SPICES, DEHYDRATED GARLIC, MUSTARD SEED, SUN-DRIED TOMATOES, XANTHAN GUM, WHITE WINE, CITRIC ACID, TARTARIC ACID, TURMERIC, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR), COOKED QUINOA (WATER, WHITE QUINOA), FETA CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES, POTATO STARCH [ADDED TOP PREVENT CAKING]), MANDARIN ORANGES (MANDARIN ORANGE SEGMENTS, WATER, SUGAR, CITRIC ACID), SPICY PECANS (PECANS, SUGAR, CANOLA OIL, SEASONING [PAPRIKA, SPICES, SALT, GARLIC, ONION, CALCIUM STEARATE AND CALCIUM SILICATE {AS ANTI-CAKING AGENTS}]), RED ONION.
Taylor Farms, deli salads, serving 276 g, package 9.75 oz/276 g. Ingredients as printed on the label.
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Other beets
- Hannaford sliced beetsHannaford
- Hannaford cut beetsHannaford
- Hannaford sliced beetsHannaford
- Hannaford whole beetsHannaford
- Best Yet fancy small whole beetsBest Yet
- Stokely's whole beetsStokely's
- Fresh Produce sliced red beetsFresh Produce
- Southern Home sliced pickled beetsSouthern Home
- Southern Home whole beetsSouthern Home
- Jake & Amos picked sliced salad beetsJake & Amos
Cooks as beets, quinoa. Half of it left? Use up the beets.