Skip to content

Grated Beet & Chicken Salad with Cranberry Vinaigrette

A hearty salad of red and green with a zesty cranberry vinaigrette. A lot of people are fond of pickled beets but they don't realize they can eat them raw and grated like you do carrots. Try it. You won't be disappointed.
Serves: 6
Prep Time: 30 min
Cook Time: 10 min


Grated Beet & Chicken Salad

3 cups green cabbage, finely shredded
1 cup radicchio, shredded
2 cups beets, grated
2 cups baby spinach
1 lb boneless, skinless chicken breast(s)
1 tbsp olive oil
½ tsp cumin, ground
1 tsp honey
½ cup green onion(s), sliced
1 tbsp poppy seeds

Cranberry Vinaigrette

¼ cup cranberries, fresh or frozen
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
2 tbsp honey
½ tsp cumin, ground
½ tsp salt
¼ tsp black pepper, freshly ground

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Finely shred cabbage and radicchio and add to salad bowl. Grate the raw beet and add to salad with the baby spinach. Toss.

  2. Make vinaigrette by pureeing whole cranberries, red wine vinegar, olive oil, honey, ground cumin, salt and pepper in the blender.

  3. Cut chicken breast into 6-8 equal strips cutting across the grain. Heat olive oil over medium heat in a non-stick skillet. Add chicken strips and sprinkle one side with ¼ tsp (1.25 mL) ground cumin. Sauté until browned on one side approximately 5 minutes. Flip and sprinkle other side with another ¼ tsp (1.25 mL) ground cumin. Sauté another 5 minutes or until cooked through at centre (165°F (74°C)). Drizzle honey over strips during last minute of cooking.

  4. To serve, place chicken strips over salad. Garnish with the sliced green onion and a sprinkle of poppy seeds. Serve with cranberry vinaigrette.

Nutrition Info

Per 210 g serving Amount
Protein19 g
Fat9 g
Saturated Fat2 g
Carbohydrate20 g
Fibre3 g
Sugar15 g
Cholesterol45 mg
Sodium300 mg
Per 210 g serving % Daily Value
Vitamin A8
Vitamin C40
Vitamin B628
Vitamin B1214