Heel’s Kitchen | Beets by Tre

Directions:

Over medium heat, Grill Chicken breasts about 8 minutes a side.  Take off the grill, cover and let rest and slightly cool.  Slice in to strips before placing on each salad. Meanwhile, make the vinaigrette whisking together the olive oil, balsamic and maple syrup.  In an large bowl, toss the fresh greens in the vinaigrette.  In 4 separate bowls, build individual salads starting with the tossed mixed greens.  Add to each slices of beets, ¼ log of the goat cheese sliced, ¼ cup of cooked quinoa, handful of the toasted walnuts and top with grilled chicken.