📖 Instructions

1. Prepare the Chicken: If using leftover chicken, shred or dice it into bite-sized pieces. If starting with raw chicken breasts, season them with salt, pepper, and any other desired spices (like garlic powder or paprika).
2. Cook the Chicken: You have a few options here. You can grill the chicken breasts until cooked through (internal temperature of 165°F or 74°C). Alternatively, you can bake them in the oven at 375°F (190°C) for about 20-25 minutes, or poach them in simmering water until cooked. A lil tip: poaching results in super moist chicken!
3. Cool the Chicken: Let the cooked chicken cool slightly before handling it. This prevents burning your fingers when shredding or dicing. I usually give it about 10-15 minutes.
4. Wash the Beet Greens: Thoroughly wash the beet greens under cold running water. Beet greens can be quite sandy, so be sure to get rid of any dirt.
5. Blanch the Beet Greens (Optional): Some people find beet greens a bit bitter. If you're sensitive to bitterness, blanching can help. Bring a pot of water to a rolling boil. Add the beet greens and cook for 1-2 minutes, until they turn a vibrant green. Immediately transfer them to an ice bath to stop the cooking process. Drain well and gently squeeze out any excess water.
6. Chop the Beet Greens: Roughly chop the beet greens into smaller, manageable pieces. Aim for pieces that are about 1-2 inches in size.
7. Make the Dressing: In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey (or maple syrup), salt, and pepper. Adjust the seasonings to your liking. I sometimes add a pinch of red pepper flakes for a little kick.
8. Combine Ingredients: In a large mixing bowl, combine the shredded or diced chicken, chopped beet greens, and any other desired additions (such as chopped celery, red onion, or grapes).
9. Add the Dressing: Pour the dressing over the chicken and beet green mixture. Gently toss everything together until well coated. Be careful not to overmix, as this can make the salad mushy.
10. Chill (Optional): For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld together. I find it's even better if it chills for a couple of hours!
11. Serve: Serve the beet greens chicken salad on its own, in lettuce cups, on croissants, or as a sandwich filling. Garnish with a sprinkle of fresh herbs (such as parsley or dill) if desired. Enjoy! I love mine on a toasted croissant.