8 ounce fresh whole beets, roasted and diced into 1-inch cubes
3 (5 oz) cooked chicken breasts, cut into1/4 inch slices
2 tablespoons chopped pecans, toasted
1 tablespoons canola oil
1 tablespoon maple syrup
1 tablespoon cider vinegar
1½ teaspoons coarse-grained mustard
1½ teaspoons reduced-sodium soy sauce
⅛ teaspoon salt
⅛ teaspoon black pepper
6 cups baby spinach or lettuce greens
2 tablespoons crumbled goat cheese
Instructions
In large bowl, whisk together oil, syrup, vinegar, mustard, soy sauce, salt and pepper; reserving 2 tablespoons dressing in a small bowl.
Add spinach to the large bowl; toss to coat with dressing. Add chicken, beets, goat cheese and pecans. Drizzle with the reserved vinaigrette and gently toss.
Divide evenly onto 4 salad plates and serve immediately.