Chicken, Beet, & Arugula Salad with Honey-Shallot Vinaigrette
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Serves: 1 salad
 
Simply seasoned poached chicken, earthy beets, and peppery arugula is dressed with a sweet and tangy honey-shallot vinaigrette and topped with creamy goat cheese.
Ingredients
  • 1 small poached chicken breast
  • 2-3 tablespoons Honey-Shallot Vinaigrette
  • 2 cups arugula
  • 2-3 roasted and peeled beets
  • 1-2 ounces crumbled goat cheese
  • thinly sliced cucumber
  • salt and pepper
  • Poached Chicken:
  • 2 chicken breasts
  • ½ lemon
  • 1 bay leaf
  • 4-6 whole peppercorns
  • 1 teaspoon kosher salt
  • water
  • Honey-Shallot Vinaigrette:
  • 1 shallot diced fine, about 2-3 tablespoons
  • 3 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon grainy mustard
  • ½ teaspoon kosher salt
  • ¼ cup olive oil
Instructions
  1. To poach the chicken, place the chicken breasts in a medium saucepan, squeeze the juice from the lemon half over the chicken and add the lemon half to the pan, add the bay leaf, peppercorns, salt, and enough water to cover the chicken by about ½ inch. Bring the water to a boil, cover, and turn the heat down to low for 15 minutes. The chicken is done when the internal temperature reads 165°F. Remove the chicken from the pan and place in a container to cool. Cover and refrigerate until ready to use.
  2. Make the vinaigrette by placing the diced shallot into a jar, followed by the sherry vinegar, honey, mustard, salt, and olive oil. Fit a lid over the jar and shake well to combine (or whisk). Taste the vinaigrette for seasoning--add more salt to taste or olive oil for a milder dressing.
  3. Assemble the salad by placing the arugula leaves in a shallow bowl. Cut a chicken breast into thin slices across the grain and arrange over the top of the arugula. Cut the beets into quarters and add those, along with the cucumbers, to the salad. Crumble the goat cheese over the salad and dress with a few tablespoons of the honey-shallot vinaigrette. Season with salt and pepper.
Notes
You can certainly roast fresh beets for this salad but, I take some help from the grocery store and use roasted and peeled beets found in the refrigerated section of the produce department.

You'll only use one chicken breast for a serving of this salad, but I always poach two and save the second for another salad or meal.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/02/24/chicken-beet-arugula-salad-with-honey-shallot-vinaigrette/