Beet Salad
Servings 2 servings
Calories 378kcal
Ingredients
- 1 cup Beets peeled and diced into small bite sized pieces
- 4 oz Chicken breast boneless skinless
- 1/4 Tbsp Montreal chicken seasoning or your favorite chicken seasoning rub
- 4 cups Butter lettuce
- 2 tbsp Goat cheese small crumbles
- 2 tbsp Dried cranberries
- 2 tbsp Cashews
- 1/4 cup Red onion sliced thin
- 1/2 cup Grape tomatoes halved
- 2 slices Crusty bread toasted and drizzled with olive oil
DRESSING
- 2 tsp Extra-virgin olive oil
- 1/4 tsp Dijon mustard
- 1/2 tsp Champagne vinegar
- 1 clove Garlic grated
- 1/4 tsp Honey to taste
Instructions
- Preheat the oven to 375 degrees. Lay the beets on a foil lined baking sheet. Drizzle with oil and season with salt and pepper. Bake in the oven until tender. (Easily pierce with a fork). Then set aside to cool.
- Preheat a grill pan on medium heat.
- Generously season both sides of the chicken with seasoning and salt and pepper.
- Grill the chicken on both sides to get nice markings then place into the oven and cook to an internal temperature of 160 degrees using a thermometer. Once cooked set on a cutting board to rest for 5 minutes before slicing.
- Lay down the lettuce, top with chicken, beets, goat cheese, cranberries, cashews, onion, and tomatoes.
- In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Add more honey if needed.
- Dress the salad before serving with crusty bread on the side. (Be careful not to overdress the salad).
Nutrition
Calories: 378kcal | Carbohydrates: 43g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 358mg | Potassium: 904mg | Fiber: 6g | Sugar: 21g | Vitamin A: 3807IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 4mg