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Beets Salad served with Baked Kellogg Chicken

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Serves 6 small servings | Prep Time 30 minutes | Cook Time 45 minutes to 1 hour

Why I Love This Recipe

When I don’t want to spend hours in the kitchen, I go with an easy recipe. Also, sometimes, when I don’t feel eating heavy, just in the mood for something light, this dish is perfect

Ingredients You'll Need

Beets Salad:
2 cucumbers
1 lb cherry tomatoes (could use the big tomatoes too)
3 beets
1/2 cup chopped onion (white or red or both)
1 bag baby spinach
1 cup baby carrots
1/2 tsp Lime/lemon (optional)
Fresh or dried dill (for this salad I used fresh and cut them very tiny)

Baked Kellogg Chicken:
3 lbs mixed chicken (legs & thighs)
White vinegar
2 tsp of ginger
2 eggs
2 cups flour
3 cups Kellogg cornflakes crushed

Balsamic Vinaigrette:
Balsamic vinegar
Olive oil
Yellow mustard
Organic honey
Minced garlic
Ground pepper (optional)
Lime (optional)

Cilantro Garlic Lime dressing:
Olive oil
Fresh cilantro
Garlic cloves
Organic honey
Salt, ground pepper


Baked Kellogg Chicken:
In a bowl, let the chicken sit for about 30 minutes to 1 hr with lemon, salt and vinegar. Rinse thoroughly and pat dry
Season the chicken with épis. Add salt, lemon, ginger, parsley and thyme.
Marinate for about 2-3 hours
Add onion and bell peppers
Bring chicken to boil for about 15 minutes(don’t add water)
Heat oil in a deep fry pan over medium to high heat. Add 2 sliced garlic cloves and
thyme to oil. Then, put chicken
Fry chicken until golden. Drain on paper towel
Serve with the salad. Enjoy

Balsamic Vinaigrette:
Simply add all ingredients to a mason jar and stir/shake until we’ll combined.
Serve with salad

For this dressing I don’t like to blend the ingredients. But you can if you want to.

Keep refrigerated. This dressing will last for about 2-3 weeks. Before use, shake very well

Cilantro Garlic Lime Dressing:
Add everything into a blender and blend until well combined.
Serve with salad

Usually make enough just for one day. Don’t like to have leftovers and store in the fridge. Personally, I don’t like the taste. But, if you do have leftover, store it in the fridge for 7 days.

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