Anti-Inflammatory Chicken & Beet Salad

Tart cherry juice concentrate adds flavor and helps fight inflammation when teamed up with other anti-inflammatory foods like beets and walnuts in this quick salad. Buying packaged cooked beets cuts down on time (and mess!). Look for them in the produce section where other prepared vegetables are sold.

Prep/Cook Time: 15 Minutes, Servings: 4

Ingredients

• ¼ cup extra-virgin olive oil
• 2 tablespoons tart cherry juice concentrate
• 1 tablespoon white balsamic vinegar
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• ¼ teaspoon grated lime zest
• 1 5-ounce package spring mix salad greens
• 2½ cups chopped or shredded cooked chicken breast (10 ounces)
• 1 6.7-ounce package cooked beets, quartered
• ¾ cup shaved Brussels sprouts
• ½ cup crumbled goat cheese
• ¼ cup chopped walnuts, toasted

Directions

1. Whisk oil, juice concentrate, vinegar, salt, pepper and lime zest together in a large bowl.
2. Add salad greens, chicken, beets and Brussels sprouts; toss to coat. Divide the salad among 4 plates; top with goat cheese and walnuts.

Nutritional Information

Per Serving: 380 Calories, Total Fat: 25 g, Saturated Fat: 6 g, Cholesterol: 59 mg, Carbohydrates: 15 g, Fiber: 3 g, Total Sugars: 10 g, Protein: 24 g, Sodium: 727 mg, Potassium: 442 mg, Phosphorus: 250 mg, Iron: 2 mg, Folate: 61 mcg, Calcium: 124 mg, Vitamin A: 1102 IU, Vitamin C: 21 mg, Vitamin D: 6 IU

© Dotdash Meredith. All rights reserved. Used with permission.

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