Red Beet Chicken Salad
A Brief Note:
Beets are known to be a unique source of nutrients that provide antioxidant, anti-inflammatory and detoxification health benefits.
Beets are grown in many parts of the Philippines, including my hometown of Baguio City.
My mom used to prepare this dish at least once a year, when our family would host visitors coming in during the summer months to enjoy Baguio’s cool weather.
Ingredients
4 medium-sized red beets
1 large piece of chicken breast or leg
1 cup green peas
1 cup dairy-free vegenaise (or, if desired, regular mayonnaise)
salt & pepper to taste
Directions
Wash the beets and trim the ends off before cooking.
Place the beets in a medium saucepan and fill with water. Bring to a boil. Reduce heat and cook the beets uncovered for about 30 minutes or until tender.
Peel the skin of the beets under running water. Cut the beets into small cubes and set aside.
Place the chicken in a saucepan half-filled with water. Add a dash of salt and pepper and bring to a boil. Simmer until chicken is tender. Remove chicken from saucepan and allow to it cool before shredding.
Place the green peas in a saucepan half-filled with water and bring to a boil. Remove from heat, drain water and set aside.
In a large bowl, mix the beets, shredded chicken and green peas and toss with vegenaise. Add salt and pepper to taste.
Refrigerate until ready to serve. When serving, line the bottom and sides of the serving dish with green lettuce and put the desired amount of the salad in the dish.
(Makes 8-10 servings)
Submitted by Rene Astudillo
Red Beet Chicken Salad
A Brief Note:
Beets are known to be a unique source of nutrients that provide antioxidant, anti-inflammatory and detoxification health benefits.
Beets are grown in many parts of the Philippines, including my hometown of Baguio City.
My mom used to prepare this dish at least once a year, when our family would host visitors coming in during the summer months to enjoy Baguio’s cool weather.
Ingredients
4 medium-sized red beets
1 large piece of chicken breast or leg
1 cup green peas
1 cup dairy-free vegenaise (or, if desired, regular mayonnaise)
salt & pepper to taste
Directions
Wash the beets and trim the ends off before cooking.
Place the beets in a medium saucepan and fill with water. Bring to a boil. Reduce heat and cook the beets uncovered for about 30 minutes or until tender.
Peel the skin of the beets under running water. Cut the beets into small cubes and set aside.
Place the chicken in a saucepan half-filled with water. Add a dash of salt and pepper and bring to a boil. Simmer until chicken is tender. Remove chicken from saucepan and allow to it cool before shredding.
Place the green peas in a saucepan half-filled with water and bring to a boil. Remove from heat, drain water and set aside.
In a large bowl, mix the beets, shredded chicken and green peas and toss with vegenaise. Add salt and pepper to taste.
Refrigerate until ready to serve. When serving, line the bottom and sides of the serving dish with green lettuce and put the desired amount of the salad in the dish.
(Makes 8-10 servings)
Submitted by Rene Astudillo
Posted 2 years ago View high resolution
