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Ruby Beet Chicken Salad Skewers

Ruby Beet Chicken Salad Skewers

Course Salad


  • 1 jar Aunt Nellie’s Baby Whole Pickled Beets
  • 2  large boneless, skinless chicken breast halves
  • ½ tsp salt
  • ½ tsp pepper
  • Tbsp stone ground mustard, divided
  • Tbsp plus 1/3 cup, orange marmalade, divided
  • 2 Tbsp minced fresh chives
  • 1 large lemon, zest and juice (1/3 cup juice)
  • ¼ c olive oil
  • 9 oz  leafy romaine lettuce pieces
  • c chopped almonds, toasted
  • c crumbled blue, feta or goat cheese


  • Heat oven to 375° F. Drain beets; set aside.
  • Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
  • To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
  • Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
  • Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.