Photo: Romulo Yanes
Prep Time
10 Mins
Cook Time
2 Mins
Yield
Serves: 4

Goat cheese and pickled beets add a bit of zest to this salad, which is packed with 28 grams of protein.

How to Make It

Step 1

In a small bowl, whisk together beet pickling juice, vinegar and mustard. Add oil in a slow stream, whisking until well combined. Season with salt and pepper.

Step 2

Warm a grill pan over medium-high heat; oil pan. Place apricots on pan, cut-sides down, and cook, turning once, until grill marks form, about 2 minutes. Transfer to a plate.

Step 3

Divide salad greens, chicken, cheese, almonds, sliced beets and grilled apricots among 4 plates. Drizzle with reserved dressing, season with salt and pepper and serve.

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