Roasted Beet and Chicken Salad

Ingredients

• 5-6 baby beets, stems removed (save for stir fried greens later in the week)
• 2 boneless skinless chicken breasts
• 1 tbsp creole seasoning
• 4 cups assorted salad greens
• 1/2 cup drained and rinsed chick peas
• 1/2 cup diced celery
• 1/2 cup diced cucumber
• 1 large ripe tomato, diced
• 3 chopped green onions
• 1/2 cup crumbled feta cheese
• 3/4 cup extra virgin olive oil
• 1 tsp minced garlic
• juice of 1 lemon
• 1/2 tsp salt
• 1/3 cup chopped fresh herbs like chives, sage, parsley, oregano, basil - whatever you like

Directions

1. Drizzle the beets with olive and wrap in tin foil.
2. Sprinkle the chicken breasts with creole seasoning.
3. Roast both in a 375 oven on a baking sheet prepared with cooking spray for 45-60 minutes until chicken is cooked to your desired doneness and beets are tender.
4. While the beets and chicken are roasting, combine the olive oil, herbs, garlic. lemon juice, and salt in a container with a tight fitting lid. Shake well and then refrigerate until ready to use. 
5. Peel beets under cold running water and cut into bite sized chunks. Cut the chicken into chunks. Let cool slightly. Toss with the mixed greens, feta, and dressing. Enjoy!