Balsamic Chicken, Roasted Beet, and Bacon Kale Salad

Say hello to my new favorite hearty fall salad! The combination of flavors here is INSANE. Garlicky balsamic glazed chicken with a little fresh thyme, sweet roasted beets (they’re like candy to me), and bacon, of course. All topped on a bed of kale massaged in a mustard maple vinaigrette! So much flavor and super healthy too!


I used a mixture of red and golden beets because they’re so pretty! I could eat an entire pan of these. They go so well with the flavors in the chicken and the salty richness of the bacon.

This chicken. I need to make it more often! It by itself would be such a good, easy weeknight dinner with some roasted veggies! It’s definitely going on the regular rotation in this house.

All you need is some garlic, grainy mustard, lemon, balsamic vinegar, and thyme. So wonderful and versatile. I know you’re always looking for easy, not boring chicken recipes! Aren’t we all?!

Plus, it’s cooked in leftover bacon grease from cooking the bacon. How can you lose?

Of course I used my favorite paleo bacon in this recipe. I seriously think it tastes better than any bacon I’ve ever had. I buy it at Whole Foods! It has no sugar, weird additives, or hormones/antibiotics. Look for it and let me know if you try it!

Hearty salads are a MUST for me in the colder months. I’m much more of a salad person than a soup/sandwich person. It’s no secret that I love my veggies. AND texture. Soup just doesn’t do it for me most of the time. I need crunch! Hence, the need for hearty salads with a variety of textures and warm toppings!

Total salad comfort food. If that’s even a thing.

5 from 3 votes

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Balsamic Chicken, Roasted Beet, and Bacon Kale Salad

Course Main, Salad

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2 -3

Author Molly (Spices in My DNA)

Ingredients

• For the SALAD:
• 6 beets, peeled and sliced into 1/4'' rounds (I used a mixture of red and golden beets!)
• 1 tablespoon olive oil
• 4 slices bacon
• 1 bunch kale, de-stemmed and chopped
• salt to taste
• For the CHICKEN:
• 1 1/4 pounds chicken breasts (about 3 medium breasts)
• 1 clove garlic, minced
• 1 tablespoon grainy mustard
• juice of 1/2 a lemon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup balsamic vinegar
• 2 teaspoons chopped fresh thyme
• For the DRESSING:
• juice of 1/2 a lemon
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• small clove of garlic, minced
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 400℉. Place beets on a parchment lined baking sheet and toss with olive oil and a few pinches of salt. Make sure they're fully coated and arranged in one layer.
2. Roast for about 20 minutes, or until tender.
3. Add the chicken to a medium bowl. In a small bowl, stir together juice of half a lemon, garlic, grainy mustard, salt, and pepper. Pour this mixture over the chicken and toss to coat. Set aside to marinate.
4. Make the dressing. In a medium bowl, whisk together the lemon juice, apple cider vinegar, maple syrup, garlic, olive oil, salt and pepper.
5. Add chopped kale to a large bowl. Add about two tablespoons of the dressing and massage it into the kale for a minute or so to flavor it, soften it, and make it easier to eat. Set aside.
6. Fry the bacon until crispy in a medium skillet over medium heat. Drain on paper towels and chop into bits once cooled. Pour out most of the bacon grease except for about 2 tablespoons. You will use this to cook the chicken!
7. Place bacon grease skillet back on the heat, and raise to medium high. Cook chicken for about 4-5 minutes per side until golden. Add balsamic vinegar and thyme, reduce to medium, and cook for a few minutes until balsamic has reduced in volume and becomes syrupy. I like to spoon some of the balsamic mixture over the chicken while it's reducing for flavor.
8. To assemble salads, top kale with roasted beets, sliced chicken, chopped bacon, and extra dressing!