Roasted Chicken Salad with Tangy Beet Vinaigrette - alive magazine

Ingredients

• 1 1/4 lbs (575 g) boneless chicken thighs
• 2 Tbsp (30 mL) red wine vinegar
• 1 Tbsp (15 mL) beet powder
• 2 tsp (10 mL) Dijon mustard
• 2 tsp (10 mL) maple syrup or honey
• 1 Tbsp (15 mL) finely chopped shallot
• 1 garlic clove, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
• 8 cups (2 L) salad greens
• 2 medium red bell peppers, sliced
• 1 cup (250 mL) low-sodium cottage cheese
• 1/4 cup (60 mL) sliced roasted almonds