Orange and Beet Spinach Salad topped with Chia Crusted Chicken Breast

Was craving something fresh and savory but really wanted a salad for dinner. Had to have some substance to fill us all after a busy day. I had made chia crusted salmon before but never chicken but thought why wouldn’t it work. Had to make it colorful so the girls would try it and I was hoping they would like the beets, not so much, but they did try them! This salad hit the spot, other then the beets for the girls, for all of us.


Orange and Beet Spinach Salad topped with Chia Crusted Chicken Breast

Approx 3-4 servings


2 boneless skinless chicken breasts

1/3 c chia seeds

seasoning, season salt, herbs, and or salt and pepper (I used Bragg’s Organic Herb seasoning)

2 TBSP oil (I used extra virgin olive oil)

organic baby spinach, approximately 2-3 cups per person

1 8.8oz package Organic Love Beets (not flavored) or cooked and prepared beets, sliced

1-2 oranges, peeled, segmented, and segments cut into 3-4 pieces each

few thin slices of red onion (approx 1/4 red onion)

optional juice of ¼- ½ an orange as dressing or dressing of choice (I didn’t think it needed any dressing)


Mix chia seeds and seasoning of choice on a plate. Press the chicken breast into the chia mixture, one side or both sides depending on how crunchy you want your chicken.

Using large skillet, or chicken fryer pan, add a little oil to coat bottom of the pan. Heat on medium and when the mixture is hot, but not smoking, add the chicken, Cook each piece approximately 10 minutes per side, turning once, or more often if necessary, to brown evenly. Check for doneness. When cooked through, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

Slice chicken breast into stripes with a sharp knife.

Arrange spinach on a plate. Top with beets, orange segment pieces, red onion slices,  and chicken breast stripes. Enjoy!