Spinach Salad with Chicken, Beets and Goat Cheese

Meal prep baked chicken and homemade roasted or pickled beets to top your salad or to make things easier and even quicker, choose a rotisserie chicken and high quality jarred or canned beets from the grocery store instead of making your own.

Course Salad

Cuisine American

Keyword spinach salad

Prep Time 10

Total Time 10

Servings

Calories 674kcal

Ingredients

For the vinaigrette
⅓ cup olive oil
3 tablespoons seasoned rice vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1 teaspoon tarragon leaves , dried or fresh
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
For the salad
6 cups baby spinach leaves
2 cups sliced roasted or pickled beets
1 baked chicken breast , sliced
1 avocado , pitted and sliced
¼ cup goat cheese crumbles
¼ cup toasted pecans

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