Beets Salad served with Baked Kellogg Chicken
  • Cooking Time: 45 minutes to 1 hour
  • Servings: 6 small servings
  • Preparation Time: 30 minutes
  • 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)
  • Lemon
  • Salt
  • White vinegar
  • Épis
  • 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
  • Salt
  • Ground pepper (optional)
  • Lime (optional)
  • Cilantro Garlic Lime dressing:
  • Olive oil
  • Limes
  • Fresh cilantro
  • Garlic cloves
  • Organic honey
  • Salt, ground pepper
  1. Baked Kellogg Chicken:
  2. In a bowl, let the chicken sit for about 30 minutes to 1 hr with lemon, salt and vinegar. Rinse thoroughly and pat dry
  3. Season the chicken with épis. Add salt, lemon, ginger, parsley and thyme.
  4. Marinate for about 2-3 hours
  5. Add onion and bell peppers
  6. Bring chicken to boil for about 15 minutes(don’t add water)
  7. Heat oil in a deep fry pan over medium to high heat. Add 2 sliced garlic cloves and
  8. thyme to oil. Then, put chicken
  9. Fry chicken until golden. Drain on paper towel
  10. Serve with the salad. Enjoy
  11. Balsamic Vinaigrette:
  12. Simply add all ingredients to a mason jar and stir/shake until we’ll combined.
  13. Serve with salad
  14. For this dressing I don’t like to blend the ingredients. But you can if you want to.
  15. Keep refrigerated. This dressing will last for about 2-3 weeks. Before use, shake very well
  16. Cilantro Garlic Lime Dressing:
  17. Add everything into a blender and blend until well combined.
  18. Serve with salad
  19. 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.
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