Ingredients

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• Serves: 6
• Prep Time: 30 min
• Cook Time: 10 min

Grated Beet & Chicken Salad with Cranberry Vinaigrette:

• 3 cups (750 mL) green cabbage, finely shredded
• 1 cup (250 mL) radicchio, shredded
• 2 cups (500 mL) beets, grated
• 2 cups (500 mL) baby spinach
• 1 lb (0.5 kg) boneless, skinless chicken breast(s)
• 1 tbsp (15 mL) olive oil
• 1/2 tsp (2.5 mL) cumin, ground
• 1 tsp (5 mL) honey
• 1/2 cup (125 mL) green onion(s), sliced
• 1 tbsp (15 mL) poppy seeds

Cranberry Vinaigrette:

• 1/4 cup (60 mL) cranberries, fresh or frozen
• 3 tbsp (45 mL) red wine vinegar
• 2 tbsp (30 mL) extra virgin olive oil
• 2 tbsp (30 mL) honey
• 1/2 tsp (2.5 mL) cumin, ground
• 1/2 tsp (2.5 mL) salt
• 1/4 tsp (1.25 mL) black pepper, freshly ground