Roasted Beet Salad with Chicken, Goat Cheese and Walnuts roasted beet salad

Serves 4

1 head butter lettuce, cleaned
6 small beets, roasted, peeled, and sliced
1/2 red onion, sliced
4 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons dill weed
1 teaspoon Dijon-style mustard
Salt and pepper, to taste
2 ounces goat cheese, crumbled
2 tablespoons chopped walnuts
16 ounces cooked chicken breast half

Arrange butter lettuce on four dinner plates; topping with sliced beets and onion. Place sliced (or cubed) chicken on top of each salad. Whisk together olive oil, lemon juice, dill weed, teaspoon of mustard and salt and pepper to taste. 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.