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Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken
Ingredients
  • subheading: For the vinaigrette:
  • ⅓ cup olive oil
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon tarragon leaves dried or fresh
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • subheading: For the salad:
  • 6 cups baby spinach leaves
  • 2 cups sliced roasted or pickled beets
  • 1 baked chicken breast sliced
  • 1 avocado pitted and sliced
  • ¼ cup goat cheese crumbles
  • ¼ to asted pecans
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