Arugula Beet Salad with Chicken

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  • Prep Time: 10 minutes
  • Servings: 4


  • 7 oz package arugula
  • ½ cup Marie’s Red Wine Vinaigrette Dressing
  • 4 oz packaged baby beets, diced
  • 2 oz crumbled goat cheese
  • 6 oz fully-cooked diced chicken breast
  • Pepper to taste


In large bowl, toss arugula with Marie’s Red Wine Vinaigrette Dressing.  Add beets, goat cheese and chicken (hot or cold).   Divide onto 4 plates and finish with fresh cracked pepper to taste.

Tip: Makes a great entree for 1 big salad!