1 lb. pre-cooked boneless, skinless chicken breasts, thinly sliced
10-oz. pkg. mixed greens
2 oranges, peel 1 and cut into wedges (use the other for juice in dressing)
2 Tbls. goat cheese crumbles
3 small beets, roasted
2 Tbls. canola oil
3 Tbls. fresh orange juice
1 Tbls. good balsamic vinegar
¼ t. white sugar or 1 t. agave
1 t. Dijon mustard
1 t. minced onion
¼ t. course black pepper
To Roast Beets: Wrap the beets individual in aluminum foil and place them on a sheet pan. Heat oven to 400 degrees. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Wearing clear plastic throw-away gloves, peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
In a small bowl, whisk together to oil, orange juice, balsamic vinegar, sugar or agave, mustard, onion and pepper. Set aside.
Divide the salad greens evenly onto 4 plates. Arrange the beets, orange wedges and chicken evenly over the greens. Sprinkle with goat cheese and drizzle with dressing.