Chicken & Beet Spinach Salad
Salad
Prep time:
10 mins
Total time:
10 mins
INGREDIENTS
- 8 ounce fresh whole beets, roasted and diced into 1-inch cubes
- 3 (5 oz) cooked chicken breasts, cut into1/4 inch slices
- 2 tablespoons chopped pecans, toasted
- 1 tablespoons canola oil
- 1 tablespoon maple syrup
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons coarse-grained mustard
- 1 1/2 teaspoons reduced-sodium soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cups baby spinach or lettuce greens
- 2 tablespoons crumbled goat cheese
INSTRUCTIONS
- In large bowl, whisk together oil, syrup, vinegar, mustard, soy sauce, salt and pepper; reserving 2 tablespoons dressing in a small bowl.
- Add spinach to the large bowl; toss to coat with dressing. Add chicken, beets, goat cheese and pecans. Drizzle with the reserved vinaigrette and gently toss.
- Divide evenly onto 4 salad plates and serve immediately.
NUTRITION INFORMATION
CALORIES:
310
FAT:
12
CARBOHYDRATES:
14
SODIUM:
400
FIBER:
4
PROTEIN:
36
CHOLESTEROL:
95
Delicious Dietitian-Approved
Recipes for Everyday Wellness
Explore healthy, easy meals for energy, digestion, and wellness.
APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
