Beets and Greens Grilled Chicken Salad
Serves: 4
During the summer months barbecues and salads are a quick, easy, refreshing and delicious. This salad is great for those summer BBQs and it is also a great way to use up leftover grilled chicken! You can also pick up a rotisserie chicken from the grocery store and use the white meat with the skin removed.
  • 3 ounces chicken breast
  • 2 cups baby spinach
  • ½ cup pear, diced
  • 3 tbsp diced pickled beets
  • 2 tbsp chopped pecans
  • ½ ounces or 1 tbsp goat cheese
  • ½ tsp olive oil
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp low sodium soy sauce
  1. Grill chicken breast on a well–oiled barbecue grill at medium heat, approximately 6 minutes per side. Let cool and slice into strips.
  2. Arrange spinach on a salad plate. Top with the diced pear, beets, pecans, and goat cheese.
  3. Mix all ingredients for the salad dressing in small jar and shake well. Pour over salad, then place sliced chicken on top.
  4. TIP: To make this recipe gluten –free, be sure to use a gluten free soy sauce!
Serving size: 1 Calories: 309 Fat: 13g Carbohydrates: 26g Protein: 23g