Arugula Salad with beets, goat cheese and chicken

Servings: 2

Prep Time: 10 minutes


**4 cups arugula

**2 red beets, roasted and sliced

½ grapefruit, peeled and diced

**2 chicken breast, cooked and sliced

2 oz. goat cheese

¼ cup balsamic vinegar

¼ cup pistachios, chopped (optional)


  1. Put equal amounts of arugula, beets, grapefruit, chicken breast, and goat cheese onto two different plates.

  2. Drizzle balsamic vinegar over greens - a little goes a long way. Sprinkle pistachios over if desired.

Nutrition (per serving)

408 calories; 19 g fat(7 g sat); 4 g fiber; 22 g carbohydrates; 38 g protein; 101 mcg folate; 105 mg cholesterol; 16 g sugars; 199 IU vitamin A; 30 mg vitamin C; 236 mg calcium; 3 mg iron; 604 mg sodium; 917 mg potassium

Recipe from Lindsay-Rae Bean, Dietetic Intern