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Roasted Beet and Chicken Salad with Goat Cheese
20 min prep time
50 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Roasted Beet and Chicken Salad with Goat Cheese
To save time, you can use the chicken breast meat from a rotisserie chicken from the grocery store to make this recipe.
20 min prep time
50 min cook time
4servings
1 salad
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
- Wrap the beets in aluminum foil and place them on the baking sheet. Lay the chicken breasts on the baking sheet next to the beets. Coat the chicken with cooking spray and season it with the salt (optional) and black pepper. Roast the chicken and beets for 25-30 minutes or until internal temperature of the chicken is 165 degrees F. Remove the chicken breasts from the oven and set aside. Once slightly cool, slice the chicken into thin slices.
- Continue to roast the beets until tender, another 15-20 minutes. Remove the beets from the oven and set aside.
- Once the beets are cool, peel the skin off and cut each beet into 1/2-inch chunks.
- In a medium bowl, whisk together the balsamic vinegar, olive oil, vegetable broth, honey, Dijon mustard, and garlic.
- Add the arugula and beet chunks to a large bowl. Pour the dressing over the salad and toss to coat.
- Divide the salad among 4 plates. Top each salad with 1/4 of the chicken breast slices, 1 Tbsp. goat cheese and 1 Tbsp. slivered almonds.
Nutrition facts
4 Servings
-
Serving Size
1 salad
- Amount per serving Calories 270
-
Total Fat
12g
- Saturated Fat 2g
- Cholesterol 55mg
- Sodium 200mg
-
Total Carbohydrate
19g
- Dietary Fiber 4g
- Total Sugars 14g
- Protein 23g
- Potassium 660mg
- Phosphorous 245mg
Ingredients
nonstick cooking spray
1
small beets
4
boneless, skinless chicken breasts
12 oz
black pepper
1/4 tsp
balsamic vinegar
1/4 cup
olive oil
1 tbsp
low sodium vegetable broth
2 tbsp
honey or 2 packets artificial sweetener
1 tbsp
Dijon Mustard
2 tsp
garlic (minced or grated)
1 clove
Mesclun salad mix
8 cup
crumbled goat cheese
2 tbsp
slivered almonds (toasted)
1/3 cup
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