High-Protein Chicken, Beet & Cream Cheese Salad
Method
Dice the cooked chicken breast, beetroot, and dill pickles into evenly sized cubes. Wash and dry the arugula or mixed salad greens thoroughly.
In a small bowl, whisk together the Skyr, Dijon mustard, salt, and freshly ground black pepper until smooth and creamy.
Arrange the arugula or salad greens on a large serving plate or in a shallow bowl.
Scatter the diced chicken, beetroot, and dill pickles evenly over the greens.
Drizzle the Skyr dressing over the salad, coating the ingredients lightly without overmixing.
Break the light cream cheese into small spoonfuls or bite-sized pieces and distribute them evenly across the top of the salad.
Serve immediately, or chill for 15–20 minutes before serving to allow the flavors to meld while maintaining the freshness of the vegetables.
Roasted beetroot adds an even sweeter, deeper flavor than boiled beetroot and pairs beautifully with the creamy cheese and savory chicken. Finish the salad with freshly chopped dill or chives and a light sprinkle of cracked black pepper for a vibrant, restaurant-quality presentation.
Nutrition Facts
Per serving
