Beet and Goat Cheese Salad With Chicken
Per ServingBeet and Goat Cheese Salad With Chicken |
||
|---|---|---|
| Makes: 5 | ||
| Serving Size: 1/5 recipe | ||
| Calories | 80 | |
| Fat | 4 | g |
| Saturated Fat | 0.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 1 | g |
| Sugars | 4 | g |
| Cholesterol | 15 | mg |
| Sodium | 130 mg (without added salt) | |
| Protein | 6 | g |
| Choices: Vegetable 1, Fat 1 | ||
- Makes: 5
- Serving Size: 1/5 recipe
Ingredients
| 1 | bag (5 oz.) of mixed baby field greens | |
| 1 | can | (15 oz.) of sliced beets, drained |
| 1 | 4-oz. boneless, skinless chicken breast, cooked and sliced | |
| 1 | Tbsp. | goat cheese, crumbled |
| 1/4 | cup | chopped green onions |
| 3 | Tbsp. | red wine vinegar |
| 1 | Tbsp. | olive oil |
| 1 | tsp. | Splenda |
| 1/2 | tsp. | salt (optional) |
Directions
- In a medium bowl, add the mixed baby field greens. Top with the sliced beets, sliced chicken, and crumbled goat cheese.
- In a small bowl, whisk together the green onions, vinegar, olive oil, Splenda, and salt (if desired).
- Drizzle dressing over the salad.
