Chicken, Blue Cheese And Beet Salad
- 4 beets
- 10 1/2 ounces rotisserie chicken shredded
- 3 1/2 ounces baby arugula
- 1 red onion halved, thinly sliced
- 1/4 cup fresh mint leaves
- 1/3 cup flat leaf parsley leaves fresh
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 1/2 ounces blue cheese crumbled
- 3/4 cup hazelnuts lightly toasted, chopped
- Preheat oven to 350u0b0F.
- Wrap beets individually in foil. Place on a baking tray and roast for 40-50 mins, until tender. When cool enough to handle, peel. Cut into chunks then transfer to a large bowl.
- Add chicken, arugula, onion, herbs, oil and vinegar. Season. Serve topped with cheese and hazelnuts.
beets, rotisserie chicken, baby arugula, red onion, fresh mint, flat leaf parsley, extra virgin olive oil, red wine vinegar, blue cheese, hazelnuts lightly
Taken from www.yummly.com/recipe/Chicken_-Blue-Cheese-and-Beet-Salad-1398925 (may not work)