Roasted Chicken Salad with Tangy Beet Vinaigrette

Instructions
- Preheat oven to 400 F.
- On baking sheet, place chicken and season with salt and pepper, to taste. Place in oven and roast for 20 minutes, or until internal temperature of 165 F is reached. Let rest for 5 minutes and then slice.
- To make dressing, whisk together vinegar, beet powder, mustard, maple syrup or honey, shallot, garlic, salt, and black pepper. Slowly whisk in oil.
- Divide salad greens, red bell pepper, chicken, cottage cheese, and almonds among 4 serving plates. Drizzle on beet dressing.
Recipe Notes
Per serving: 407 calories; 38 g protein; 20 g total fat (4 g sat. fat); 17 g total carbohydrates (10 g sugars, 4 g fiber); 489 mg sodium