Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Toss the beet wedges with a small amount of olive oil and place them on a baking sheet.
Step 3. Roast the beets for 30 to 35 minutes until tender, then allow them to cool slightly.
Step 4. Steam the broccoli florets for 4 to 5 minutes until bright green and tender-crisp. Set aside to cool.
Step 5. In a bowl, combine the chicken cubes with olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 6. Heat a grill pan or skillet over medium-high heat.
Step 7. Cook the chicken for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C).
Step 8. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Step 9. Arrange the chopped lettuce in a large serving bowl or platter.
Step 10. Place the roasted beets, steamed broccoli, cucumber slices, and tomato slices in sections around the bowl.
Step 11. Add the grilled chicken cubes to the center of the salad.
Step 12. Drizzle the dressing evenly over the salad.
Step 13. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store the grilled chicken, vegetables, and dressing separately in airtight containers in the refrigerator for up to 4 days.
Keep the lettuce separate from the dressing to maintain freshness and crispness.
Reheat the chicken gently in a skillet or microwave until warmed through.
The roasted beets and broccoli can be enjoyed cold or lightly reheated.
For meal prep, assemble the vegetables and chicken in containers and add the dressing just before serving.
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