I made it exactly as written except I used roasted beets. Not sure it's special enough for guests, but it's a nice addition to the salad rotation.
I've been making this for years and it remains a favorite. I put a dash of hot sauce in the buttermilk and soak the chicken strips in the combo for closer to 60 minutes before making. Otherwise I leave as is.
Fantastic recipe - I love it as written, although Some of my family do not like blue cheese or beets so I substitute sharp cheddar and tomatoes for them. They love it. It's gotten rave reviews repeatedly.
This salad is delicious! The blue cheese, honey mustard and beets combine so incredibly well. Definitely a keeper for beet season. (I roasted my own instead of canned, only because I had them on hand.)
So good! I omitted the beets and replaced them with apples. I marinated the chicken in the buttermilk overnight and it came out extra tender.
We just love this dish. I make it exactly as written. I drain the beets realy well before adding them to the plates. The amount of chicken is a little too skimpy for my teenage son. I'd beef up the protien portions a bit next time. Otherwise, it is just an excellent dish. The flavors of the chicken, blue cheese, honey mustard dressing and beets go very well together.