Spinach Salad with Chicken, Beets and Goat Cheese
This Spinach Salad with Chicken, Beets, and Goat Cheese offers a colorful combination of fresh baby spinach, roasted or pickled beets, sliced baked chicken breast, and creamy goat cheese. Toasted pecans add crunch, all brought together by a tangy vinaigrette featuring rice vinegar, Dijon mustard, and tarragon for a balanced savory salad.
Ingredients
- For the vinaigrette
- ⅓ cup olive oil
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon tarragon dried or fresh, leaves
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- For the Salad
- 6 cups baby spinach leaves
- 2 cups beet sliced, roasted or pickled
- 1 chicken breast sliced, baked
- 1 avocado , pitted and sliced
- ¼ cup goat cheese crumbles
- ¼ cup pecans toasted
Instructions
- Add all of the vinaigrette ingredients to a small jar fitted with a lid, and shake to blend. Taste for seasoning and add more sugar to taste.
- Toss the spinach, beets, and chicken with 2 tablespoons of the vinaigrette in two serving bowls, or one bigger bowl. Top with sliced avocado, goat cheese crumbles and pecans. Drizzle with more vinaigrette and sprinkle with more kosher salt and pepper if desired.
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 674
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 19g | 6% |
| Protein | 32g | 64% |
| Fat | 54g | 83% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 37g | 185% |
| Cholesterol | 73mg | 24% |
| Sodium | 317mg | 13% |
| Potassium | 1246mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 8649IU | 173% |
| Vitamin C | 36mg | 40% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.