Chicken Beet Salad With Avocado Dressing (High Protein)
Sweet earthy beets, tender chicken and a lusciously creamy avocado dressing make this Chicken Beet Salad a complete high‑protein meal. Packed with fibre, antioxidants and healthy fats, it comes together in minutes whenever you have pre‑cooked chicken and beets on hand. Have it for lunch or dinner, either way it perfect when you’re trying to have a balanced meal in one plate.
Why You’ll Love It
- 27 g protein per serving – keeps you full for hours and your insulin levels steady.
- Meal‑prep friendly: roast or steam the beets + chicken in advance.
- Naturally gluten‑free & dairy‑free.
- Easy swaps: chickpeas ➜ green peas / almonds; bell pepper ➜ cucumber; mixed greens ➜ spinach or kale.
- Estimated cost (≈ $3.50 per serving) value will vary by region and ingredient brands.
Ingredients (Amounts, Notes And Swaps)
| Ingredient | Amount | Notes & Swaps |
|---|---|---|
| Cooked beets | 2 medium (≈ 1 lb) | Roasted or steamed for best flavour. Skip canned beets—they dilute taste & nutrients. |
| Cooked chicken | 2 cups diced (≈ 10 oz) | Rotisserie, grilled or leftover roast; breasts or thighs. |
| Chickpeas | 1/2 cup, cooked | Or green peas, toasted almonds, or pecans for crunch. |
| Red bell pepper | 1/2, diced | Swap with cucumber, celery or radish. |
| Leafy greens | 1 cups, chopped | Baby spinach, kale, romaine or spring mix. |
| Almonds (optional) | 2 Tbsp sliced | For garnish & extra crunch. |
Creamy Avocado Dressing
- 1 large ripe avocado
- 1 medium lime – (the juice) about 2 Tbsp.
- ¼ cup plant milk, or water – I used hemp milk
- 2 tbsp hemp oil or olive oil
- 1 tsp stone ground mustard
- 1 tbsp dried onions or 1/2 tsp onion powder.
- 2 cloves garlic
- 1 tsp maple syrup – or honey
- salt + pepper to taste
- 1/2 tsp coriander – or basil
- handful of fresh parsley (optional)
This avocado dressing pairs beautifully with this chicken and beet recipe. It’s what you make when you want a creamy salad dressing without the burden of mayonnaise or tons of oil! And it’s ready in just minutes.
Pro Tip: The healthy fats in avocado boost absorption of the fat‑soluble antioxidants in beets and leafy greens.
This hearty Chicken Beet Salad recipe is simple and customizable, check the ingredient swap suggestions to make your own version. You could also try this chicken salad with cranberries walnuts and avocado – which is much quicker to prep. This recipe was inspired by another variation I have presented in my cookbook.
Chicken Beet Salad with Creamy Avocado Dressing | High-Protein Recipe
Ingredients
- 2 medium beets - steamed
- 1 small chicken breast - or 1/2 of a larger one
- ½ cup chickpeas - cooked
- ½ large red bell pepper - chopped
- 1 cup chopped leafy greens - mixed greens or beet greens
- ½ cup avocado dressing - add extra 2-3 tbsp if you prefer it more creamy
- sliced almonds - optional as garnish
Instructions
Cook the chicken and beets and let them cool:
- First prepare your beets for steaming or roasting. Steaming is quicker. Cut the beetroot into quarters and steam them in a steaming basket for 15-20 minutes.
- As for the chicken meat, you can use any part. In this particular recipe I’m using roasted chicken breast, chopped into small cubes.
Prepare the rest of ingredients:
- While the beets are cooking gather the rest of ingredients. Chop the bell pepper about the same size as the beetroot. Rinse the chickpeas from a can (or use some leftovers) and chop the leafy greens.
Prepare the avocado dressing:
- Combine all the ingredients for the dressing in a blender or food processor. Pulse for 1 minute or until the dressing is creamy. Check out the ingredients and how-to video for the dressing.
Assemble the beetroot chicken salad:
- Combine the chopped chicken, beetroot, drained chickpeas, chopped bell pepper and leafy greens in a bowl. Mix the dressing into the beetroot chicken salad and stir until it’s completely coated with the avocado dressing.
- The dressing recipe yields a larger portion, and for this salad you will need approximately half of it. Keep the rest in the fridge or double the recipe ingredients so you could store some salad for the next day (add the greens later in this case).
- Serve immediately, or chill up. The juice of red beets will will stain the salad and give it a faint red-ish / pink color. Taste and add some more sourness (lemon juice) or salt if you prefer.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
How to Cook Beets (Best Flavour & Texture)
- Roast – Peel, quarter, rub with oil, salt & pepper. Roast 25 min covered + 20 min uncovered at 400 °F (205 °C).
- Steam (Quickest) – Quarter beets, steam the beetroots in a steaming basket 15‑20 min until fork‑tender.
- Raw (Extra fibre) – Peel and grate or julienne for a crunchy vibe.
Testing showed me that steamed beets hold their vibrant sweetness and help the avocado dressing cling far better than roasted ones—worth the extra five minutes of prep.
Avoid boiling: water leaches colour, flavour and nutrients.
Step‑by‑Step (25 min once beets & chicken are cooked)
- Blend Dressing (1 min). Combine all dressing ingredients in a blender or mini food processor; blitz until creamy. Thin with extra water to reach pourable consistency. You can check out the video for the dressing if you have questions. You can also make up to 2-3 days in advance. The lime juice will prevent the salad dressing from discoloring, but it will darken slightly with time. A change in color doesn’t mean it’s going bad, it means the avocado is oxidizing.
- Prep Veggies (4 min). Dice beets & chicken to ½‑inch cubes; chop bell pepper; rinse chickpeas; tear greens.
- Assemble (30 sec). In a large bowl, add chicken, beets, chickpeas, bell pepper & greens. Pour in about half or more of the dressing; toss gently until coated. (Save remaining dressing for tomorrow’s leftovers.)
- Finish & Serve. Taste, adjust salt or acidity, sprinkle sliced almonds and plate immediately.
Nutrition & Macros (per 1 of 2 hearty servings)
Serving size: ~460 g salad (about 2 ½–3 packed cups)
- Calories – 417
- Protein – 27 g
- Carbs – 37 g
- Fibre – 11 g
- Fat – 20 g
(Estimated with 1 small cooked chicken breast, 2 steamed beets, ½ cup chickpeas, ½ cup avocado dressing and optional sliced almonds. Micronutrients: ≈ 4 000 IU Vitamin A · 55 mg Vitamin C · 3 mg Iron. Individual values vary with exact sizes and swaps.)
Meal‑Prep & Storage
- Fridge: Store undressed salad components + dressing separately for up to 3 days. Combine just before eating.
- Leftovers (dressed): Best within 6 hours – greens soften over time.
- Make‑ahead tip: Cube roasted beets & chicken, freeze portions together; thaw overnight, then toss with fresh veg & dressing.
Serving Ideas
- Stuff it into a tortilla for a protein‑packed wrap.
- Serve with some potato fritters or cabbage fritters (a couple on the side).
- Add some probiotics to the dish, just a little on the side: fermented cucumbers, Beetroot Sauerkraut, or cauliflower.
- Spoon over toasted sourdough bread or Teff & Buckwheat Sourdough. Slice and toast for open-faced salad “tartines”.
- Pair with my crunchy beet crackers for texture.
- Serve with Chicken Liver Patties. Add one on the side for iron-rich variety.
More Beet Recipes You’ll Love
- Simple Beetroot Salad With Walnuts Prunes And Avocado – sweet-tangy & vegan.
- Beetroot And Carrot Salad With Creamy Dressing – fiber rich side salad.
- Pumpkin And Beetroot Salad – fall twist recipe.
- Russian Beet Salad With Sauerkraut (Vinaigrette) – tangy & probiotic rich.
- Fermented Beet Sauerkraut – probiotic boost!
Looking for more ideas? Browse my complete collection of Healthy Beet Salad Recipes.
Tried it?
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FAQs
Absolutely—goat cheese or feta pair beautifully with beets and chicken. Omit if you need the salad dairy-free.
Yes. Cook and cube the chicken and beets up to three days ahead. When ready, blend the dressing. Store everything in separate containers. Toss with fresh greens right before serving so they stay crisp.
Definitely. Place whole medium beets on the trivet with 1 cup water, pressure-cook for 15 minutes on High, let pressure release naturally for 10 minutes, then quick-release. Peel once cool.
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I never imagined beets could taste this good! The creamy avocado dressing seals the deal 😊.
Yes! When you combine the right ingredients you get a pretty yummy meal!
I can’t believe how tasty this chicken and beet salad is, absolutely love the avocado creaminess!!