Garden Chicken Salad
|Cooked cubed chicken||1 1⁄2 Cup (24 tbs)|
|Sugar snap peas||1 Cup (16 tbs), trimmed (Fresh)|
|Grape tomatoes||1 Cup (16 tbs), halved|
|Yellow bell pepper||To Taste, seeded and diced|
|Chopped fresh chives||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
|Extra virgin olive oil||3 Teaspoon|
|Canned whole beets||15 Ounce, drained and quartered (1 Can)|
|Crumbled reduced fat goat cheese||2 Tablespoon|
1 Combine the chicken, sugar-snap peas, tomatoes, bell pepper, chives, 2 tablespoons of the vinegar, 2 teaspoons of the oil, and the salt in a large bowl.
2 Toss the beets with the remaining 1 tablespoon vinegar and 1 teaspoon oil in a medium bowl.
3 Arrange the chicken mixture on a large platter; surround with the beets and sprinkle with the cheese.