Mains

Villandry Salad with Roast Chicken, Green Beans and Beets

Roast Chicken, Green Beans, and Beet Salad 
 
When I was going to school in London a few years ago, a bunch of us would usually get lunch at a place around the corner from us called Villandry. They had pretty pastries and imported foods and other gifty things, along with a really, really good salad bar. I would get pretty much exactly the same salad every time: arugula with chicken, green beans and beets. I don’t know how I managed to gain so much weight in London if I was eating salad all the time (oh wait… it might have been all the junk food I was eating before and after the salad. Delicious British junk food…)

 
Villandry London
Courtesy of Villandry Grand Café
 
 
I’m not sure what got me reminiscing about Villandry recently, but it made me want to recreate the salad – an easy task, since I used to say all the ingredients to the salad bar attendant every day. I like that the ingredients are easy to get at the store and it can be eaten as a meal since the chicken provides some protein. 
 
What I like most about this salad, and probably why I kept ordering the same thing every time, is the harmony of flavours; the bitter pepperiness of the arugula is offset by the sweet earthiness of the beets, and the butteriness of the roast chicken is balanced by the snappy freshness of the green beans. You can really dig in and feel totally satisfied afterwards. A thing of beauty.
 
Roast Chicken, Green Beans, and Beet Salad
 
Roast Chicken, Green Beans, and Beet Salad
 
Villandry Salad with Roast Chicken, Green Beans, and Beets
 
Cook time
Total time
 
Author:
Serves: 1
Ingredients
Salad
  • A few handfuls of arugula
  • 1 small/medium beetroot, washed, boiled until tender (30-40 minutes), then cooled, peeled, and sliced.
  • A handful of steamed green beans (I used frozen and steamed them in the microwave)
  • About ⅔ cup pieces from a store-bought rotisserie chicken
  • A pinch of salt and pepper
Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
Instructions
  1. In a small bowl, whisk the olive oil and balsamic vinegar together. Toss all the salad ingredients together on a plate, drizzle the dressing over top, and add salt and pepper to taste.

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  • willcookforcocktails
    May 14, 2014 at 9:11 am

    Looks delicious! I love beets in a salad!

    • Lindsay Angelstad
      May 15, 2014 at 9:53 am

      Thanks! Me too – they’re the candy of the root vegetable world! Haha…

  • marielle
    May 30, 2014 at 7:38 pm

    Villandry!!!!!!! Fond memories, even though they kept giving us less and less lettuce as the year went on, haha.

    • Lindsay Angelstad
      May 30, 2014 at 8:42 pm

      Hahaha oh yeah! Those cheapskates! ;) … I was looking at their website and it showed pictures of the interior which has gotten a big makeover – I almost didn’t recognize it!

      I bet packs of Christie’s students still walk over there at lunch and then go back to the common room to complain about the assignments. We’re part of a legacy!