Roasted Beet Salad with Chicken and Poached Egg

This wonderful dish can be served any time, but makes a phenomenal breakfast or brunch!

When you are looking for a healthy and filling breakfast that will titillate your taste buds in a tantalizing way ... look no further than this quick and easy treat.

Ingredients:

1 Medium beet (roasted and peeled)
1 Tablespoon pine nuts (roasted)
1/3 Cups diced chicken (roasted)
1 1/2 Tablespoons honey balsamic dressing
1 1/2 Cups baby organic romaine
1 Egg
1 Slice wheat bread (toasted)

Directions:

Toss together the baby romaine, diced beet, pine nuts, diced chicken and honey balsamic dressing. set aside. Bring a small pot of water to a simmer and add 1 Tablespoon white vinegar (it helps the egg poach).  Crack egg into a small bowl and use the bowl to drop the egg neatly into the simmering water. After 3-4 minutes remove the poached egg and pat dry, season with salt and pepper.  Plate the salad, top with the poached egg, and garnish with the toast.