Ingredients
- 1 large beet, #3 cone
- 2–3 sweet potatoes, #3 cone
- 2 carrots, #3 cone
- 2 celery stalks, #3 cone
- 1 lb broccoli, #3 cone
- ¼ lb corn (fresh or frozen)
- ¼ lb peas (fresh or frozen)
- 1 chicken breast, diced or shredded
- Salt and pepper to taste
- Dash of cumin
- Juice of 1 lime or lemon
- ⅓ cup mayonnaise
Instructions
- Place a medium Saladmaster skillet or roaster over medium heat and allow it to preheat until ready.
- Cut all vegetables into similar sizes for even cooking. Add the chicken along with dense vegetables such as beets, sweet potatoes, and carrots into the pan first. These take longer to cook, so they go in at the beginning.
- Cover the pan with the Saladmaster Vapo-Valve™ lid and keep the heat on medium. Once the valve begins to click steadily, reduce the heat to low to maintain proper low-temperature cooking and preserve nutrients.
- After about 8–10 minutes, open the lid and add the quicker-cooking vegetables such as broccoli, corn, and peas. Cover again and continue cooking for another 5–7 minutes, or until all vegetables are tender and the chicken is fully cooked.
- Transfer the cooked mixture into a large bowl. Add mayonnaise, lime or lemon juice, salt, pepper, and cumin. Toss everything together until evenly coated and well combined.
- Serve warm over rice for a hearty meal or chill and serve as a cold chicken vegetable salad.
Beet Salad
A colorful and hearty blend of beets, sweet potatoes, fresh vegetables, and tender chicken tossed in a creamy citrus dressing for a flavorful and satisfying meal.
Ingredients
- 1 large beet #3 cone
- 2 –3 sweet potatoes #3 cone
- 2 carrots #3 cone
- 2 celery stalks #3 cone
- 1 lb broccoli #3 cone
- ¼ lb corn fresh or frozen
- ¼ lb peas fresh or frozen
- 1 chicken breast diced or shredded
- Salt and pepper to taste
- Dash of cumin
- Juice of 1 lime or lemon
- ⅓ cup mayonnaise
Instructions
- Place a medium Saladmaster skillet or roaster over medium heat and allow it to preheat until ready.
- Cut all vegetables into similar sizes for even cooking. Add the chicken along with dense vegetables such as beets, sweet potatoes, and carrots into the pan first. These take longer to cook, so they go in at the beginning.
- Cover the pan with the Saladmaster Vapo-Valve™ lid and keep the heat on medium. Once the valve begins to click steadily, reduce the heat to low to maintain proper low-temperature cooking and preserve nutrients.
- After about 8–10 minutes, open the lid and add the quicker-cooking vegetables such as broccoli, corn, and peas. Cover again and continue cooking for another 5–7 minutes, or until all vegetables are tender and the chicken is fully cooked.
- Transfer the cooked mixture into a large bowl. Add mayonnaise, lime or lemon juice, salt, pepper, and cumin. Toss everything together until evenly coated and well combined.
- Serve warm over rice for a hearty meal or chill and serve as a cold chicken vegetable salad.
Tried this recipe?Let us know how it was!
