Foodservice Recipe: Chicken, Apple & Beet Salad

Not only is this salad a healthy addition to your menu, but the brightly colored ingredients will make it pop off the page! Fresh spring greens, mixed with crisp apples and grilled chicken served with cranberry almond goat cheese fritters.

INGREDIENTS

Salad
3 fl-oz Zesty Italian Dressing
4 cups baby arugula greens
1/4 sliced granny smith apple
1/4 sliced Braeburn apple
1/4 sliced, peeled, roasted red beets
4 oz grilled chicken
2 tablespoons toasted barley

Cranberry Almond Goat Cheese Fritters 
11 oz goat cheese
1/4 up dried, chopped cranberries
4 whole, beaten eggs
1 cup all purpose flour
2 cups finely chopped almonds

Toasted Barley
1 cup rinsed barley
2 1/2 cups water
1/4 teaspoon kosher salt

DIRECTIONS

Cranberry Almond Goat Cheese Fritters

  • Using a small mixing bowl, mix the goat cheese and cranberries well.
  • Portion the goat cheese using a tablespoon making them slightly larger than the tablespoon scoop. Once portioned, place on a lined tray and freeze the balls.
  • Once frozen follow a standard breading procedure: flour, egg and almonds. Once breaded keep frozen until needed. As needed, deep try the cheese fritters from frozen state, until golden brown.

Toasted Barley

  • Rinse and drain the barley.
  • Using a nonstick baking tray roast the barley in a 350˚F oven until deep golden brown, approximately 30-45 minutes.
  • Bring the water and salt to a boil, add the toasted barley and cook for 45 minutes over low heat until the barley is tender.

Salad

  • Mix ingredients together well, and serve with three cheese fritters and toasted barley!

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