Serves 4
1 head butter lettuce, rinsed well and gently dried
6 small beets, roasted, peeled, and sliced
1/2 red onion, sliced
16 ounces cooked chicken breast, cubed or sliced
4 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
2 teaspoons dried dill
1 teaspoon Dijon mustard
Salt and pepper
2 ounces goat cheese, crumbled (about 1/4 cup), to serve
2 Tablespoons chopped walnuts, to serve
Arrange butter lettuce on four dinner plates, and top each with equal portions of sliced beets, onion, and chicken. Set aside.
Whisk together olive oil, lemon juice, dill, and mustard in a small bowl. Add salt and pepper to taste.
To serve, drizzle dressing over each salad, and sprinkle with goat cheese and walnuts.
Per Serving: 457 Calories; 28g Fat (8g Sat.); 36g Protein; 16g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol; 230mg Sodium.