This recipe was on the random side, given what I had in the house. But the flavors came together well. If anything, I might eliminate the chickpeas, though it does bulk up the protein factor.
8 oz grilled chicken breast, sliced (I used some from my spatchcocked chicken)
3-4 cups salad greens (I used mix of red leaf and arugula)
1/2 cup toasted chickpeas (though I did these in the cast iron skillet)
4 tsp salad dressing (I made a mustard vinaigrette)
2/3 cup shaved beets, plus some chopped beet green stems
1 oz goat cheese, crumbled
1/2 a cucumber, cubed
Toss greens with dressing. Divide all ingredients into two bowls and serve.