Smoked Chicken, Beet & Candied Walnut Salad Recipe

Toast and Candy

Line a sheet pan with parchment. In a medium nonstick skillet over medium heat, melt butter and add sugar. Stir until sugar begins to dissolve and bubble (about 1–2 minutes). Add walnuts and toss with a wooden spoon to coat. Continue cooking 2–3 minutes, stirring often, until sugar fully coats walnuts and turns amber. Immediately transfer walnuts to the prepared sheet pan in a single layer, separating pieces with a fork. Sprinkle with fine sea salt. Let cool completely (about 15 minutes); break apart any stuck pieces.

Roast Beets

Preheat oven to 400°F (200°C). Trim beet greens, scrub beets well and wrap individually in foil with a drizzle of olive oil and a pinch of salt. Place on a rimmed baking sheet and roast until fork-tender, 45–60 minutes depending on size. Remove from oven, unwrap, and allow to cool slightly. Slip off skins using a paper towel, then slice or wedge into roughly 1/2-inch pieces. Measure 2 cups for the salad.

Combine Dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, minced garlic, red wine vinegar, lemon juice and Italian seasoning until smooth. Slowly whisk in olive oil to emulsify. Stir in crumbled bleu cheese and taste. Adjust seasoning with salt and black pepper. If the dressing is too thick, whisk in up to 1 tablespoon water to reach desired pourable consistency. Refrigerate at least 15 minutes to let flavors meld.

Warm or Chill Chicken

If smoked chicken is cold, slice into 1/4-inch strips. Optionally warm the chicken gently in a skillet over low heat for 2–3 minutes per side or microwave for 20–30 seconds; do not overcook. Reserve 2 smoked chicken pieces (or about 1 1/2 cups sliced) for 4 servings.

Dress the Greens

In a large mixing bowl, place 6 cups spring mix. Add 3–4 tablespoons of the prepared bleu cheese Italian dressing and toss gently until leaves are lightly coated. Taste and add an additional tablespoon if needed (you may have leftover dressing).

Plate the Salad

Divide the dressed spring mix among 4 plates (about 1.5 cups per serving). Arrange roasted beet slices (about 1/2 cup per plate) and sliced smoked chicken (about 3–4 oz per plate) on top of the greens. Scatter candied walnuts (about 1/4 cup per plate) and 3/4 oz crumbled bleu cheese over each salad. Sprinkle each plate with a pinch of coarse sea salt and a few grinds of black pepper, then finish with a light sprinkle of sliced chives.

Serve

Serve immediately with extra dressing on the side.