Chicken Beet Salad

Prep Time 20

Cook Time 15

Servings servings

Calories 466kcal

2 Beets (red or gold) peeled and sliced about 1/3 inch thick
1/2 lb Chicken breast boneless skinless
1/2 Tbsp Montreal chicken seasoning or your favorite chicken seasoning rub
2 cups Spring mix
2 tbsp Blueberry Thyme Goat Cheese crumbled (if available) or substitute your favorite soft cheese
2 tsp Pepitas crushed
1/4 cup Red onion sliced thin
1/2 cup Grape tomatoes halved
2 slices Crusty bread toasted and drizzled with olive oil

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, pepitas, 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).