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
  • 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. Add beets, goat cheese and chicken (hot or cold). Divide onto four plates and finish with pepper to taste.

Tip: Makes a great entrée as one big salad!