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Meat
Medium
5 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
A crisp, elegant, and unique take on the same old beet or chicken salad. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 bone-in, skin-on chicken breasts (about 1 and 1/2 pounds)
pinch of salt
dash of pepper
1/2 cup freshly squeezed orange juice
juice of 1 lemon, divided
2 tablespoons Bartenura Extra-Virgin Olive Oil
8 ounces cooked beets, or 2 Gefen Organic Beets, thinly sliced
5 ounces (5 cups) mixed greens or Romaine lettuce
2 red apples, quartered, cored, and thinly sliced
1 cup pomegranate seeds
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.
Whisk together orange juice, oil, and juice of half a lemon. Season with salt and pepper.
Toss apple slices with remaining lemon juice to prevent browning.
Arrange beets on a large platter. Top with greens, chicken, apples, and pomegranate seeds. Drizzle with orange dressing.
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