For chicken salad, I recommended making a chicken soup with three or four chicken tops on the bone, then using the chicken for this recipe. Alternatively, you can boil chicken in a pot.
3-4 chicken tops on the bone, boiled and cooled
Pickles or celery chopped in small pieces
1-2 hardboiled eggs, grated
Homemade Mayonnaise (recipe below)
Allow chicken to cool enough so that it can be handled. Working with cold chicken is not advisable. Mash chicken in your hands until it is broken up and resembles tuna flakes. Add pickles or celery and eggs. Add Homemade Mayonnaise (below). Mash and mix well. This recipe stores well in the refrigerator for 3-4 days.
½ tsp salt
1 tbsp. apple cider vinegar (not white vinegar!)
1 cup olive oil
Combine egg, salt, and vinegar in the bowl of a food processor fitted with the S blade. Blend on medium-high speed for a few minutes; the mixture should begin to look white. With the machine still running, slowly drizzle in olive oil until incorporated and mayonnaise is formed.
Avocado, cut in chunks
Balsamic Herb Dressing (recipe below)
For the beets: Use gloves to peel and cut beets into chunks or slices. Lay pieces of beet on a cookie sheet lined with parchment paper. Spray with olive oil and sprinkle with salt. Roast at 350°F, covered, for 10 minutes, then uncover and roast an additional 30-40 minutes.
Once cool, assemble the salad. Combine greens, roasted beets, shredded carrot and avocado chunks. Drizzle with Balsamic Herb Dressing. Serve with a scoop of chicken salad.
4 frozen garlic cubes
1 tbsp. fresh or dry parsley
4 tbsp. freshly squeezed orange juice
¼ tsp. thyme
¼ tsp. basil
Coarsely ground black pepper to taste
½ cup balsamic vinegar
1 cup olive oil
¼ cup water
Combine all ingredients in the bowl of a food processor fitted with the S blade and process until combined, or add everything to a dressing bottle and shake well. Store at room temperature.