Grilled Chicken Roasted Beet Goat Cheese Salad, Virgin Mojito

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 443kcal

Ingredients

Grilled Chicken Roasted Beet and Goat Cheese Salad with Arugula and Candied Walnuts

  • 2 Beets peeled and diced
  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless butterflied
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 2 cups Arugula
  • 2 oz Goat cheese crumbled
  • ¼ cup Candied walnuts

Dressing

  • ¼ tsp Dijon mustard
  • ½ tsp Garlic powder
  • 1 tsp White balsamic vinegar
  • 3 tsp Extra-virgin olive oil

Virgin Mojito

  • 4 cups Water
  • 1/2 cup Lime juice
  • ¼ cup Fresh mint leaves
  • 1 tsp Honey
  • 2 wedges Lime
  • Ice cubes
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (204°C).
  • Toss beets with half the olive oil and roast until tender and lightly caramelized.
  • Preheat a grill over medium heat.
  • Season chicken with remaining oil, salt and black pepper. Grill on both sides to an internal temperature of 160F / 71C. Set aside. Dice before serving.
  • Whisk the ingredients for the dressing together. Season with salt and pepper.
  • Portion the arugula, roasted beets, goat cheese, and candied walnuts. Top with chicken and drizzle with dressing.
  • Combine water, lime juice, mint leaves, and honey. Garnish with lime wedge. Serve over ice if preferred.
  • Serve the salad with virgin mojito.

Nutrition

Calories: 443kcal | Carbohydrates: 24g | Protein: 33g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 984mg | Potassium: 888mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1100IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 3mg

Grilled Chicken Roasted Beet Goat Cheese Salad, Virgin Mojito

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 443 kcal

Ingredients
 
 

Grilled Chicken Roasted Beet and Goat Cheese Salad with Arugula and Candied Walnuts

  • 2 Beets peeled and diced
  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless butterflied
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 2 cups Arugula
  • 2 oz Goat cheese crumbled
  • ¼ cup Candied walnuts

Dressing

  • ¼ tsp Dijon mustard
  • ½ tsp Garlic powder
  • 1 tsp White balsamic vinegar
  • 3 tsp Extra-virgin olive oil

Virgin Mojito

  • 4 cups Water
  • 1/2 cup Lime juice
  • ¼ cup Fresh mint leaves
  • 1 tsp Honey
  • 2 wedges Lime
  • Ice cubes

Instructions
 

  • Preheat the oven to 400°F (204°C).
  • Toss beets with half the olive oil and roast until tender and lightly caramelized.
  • Preheat a grill over medium heat.
  • Season chicken with remaining oil, salt and black pepper. Grill on both sides to an internal temperature of 160F / 71C. Set aside. Dice before serving.
  • Whisk the ingredients for the dressing together. Season with salt and pepper.
  • Portion the arugula, roasted beets, goat cheese, and candied walnuts. Top with chicken and drizzle with dressing.
  • Combine water, lime juice, mint leaves, and honey. Garnish with lime wedge. Serve over ice if preferred.
  • Serve the salad with virgin mojito.

Nutrition

Calories: 443kcalCarbohydrates: 24gProtein: 33gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 86mgSodium: 984mgPotassium: 888mgFiber: 4gSugar: 15gVitamin A: 1100IUVitamin C: 28mgCalcium: 139mgIron: 3mg
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