A crisp, elegant, and unique take on the same old beet or chicken salad.
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Cook the Chicken
1. In a medium pot, combine chicken and enough water to cover by one inch; season with salt. Bring to a simmer over medium-high heat, then reduce heat to a low simmer and cook chicken until cooked through, 18 to 20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Slice thinly.
Prepare the Dressing
1. Whisk together orange juice, oil, and juice of half a lemon. Season with salt and pepper.
Assemble the Salad
1. Toss apple slices with remaining lemon juice to prevent browning.
2. Arrange beets on a large platter. Top with greens, chicken, apples, and pomegranate seeds. Drizzle with orange dressing.