Chicken Salad with citrus, avocado, and beets |

Chicken Salad with Citrus, Avocado, and Beets

  • Author: Katja from Savory Lotus
  • Yield: 2-3 1x



  • 3 small beets (red or golden)
  • 1 small red onion, cut into thin rounds
  • 3 cups boiling water
  • 2 TBS apple cider vinegar (like this)
  • 3 cups sunflower sprouts OR arugula
  • 2 cups cooked and chopped chicken
  • 1 small grapefruit, peeled and separated into segments
  • one avocado, chopped or sliced


  • 2 TBS white wine vinegar (like this)
  • 2 TBS fresh lemon juice
  • 3 TBS olive oil
  • 1 tsp raw honey
  • 1/4 tsp grated fresh ginger
  • 2 pinches unrefined sea salt (I use this one)
  • a few grinds of fresh pepper


  1. Preheat oven to 400’F. Wash and trim beets. Place in an oven safe baking dish, cover, and bake until tender, about 45-60 minutes. Remove from oven and allow to cool. Once cool, peel and slice into thin rounds.
  2. Place red onion rings into a small colander in the sink. Pour the boiling water over onions and drain. Place into small bowl, add apple cider vinegar, and give it a good mix. Set aside.
  3. Process all dressing ingredients in a blender until well combined. Set aside.
  4. To assemble salad: place sunflower sprouts (or arugula) in center of plate. Top with chopped chicken. Arrange sliced beets, vinegar-soaked onions, grapefruit slices and avocado in any way that make you happy. Drizzle with dressing and enjoy!