Preparation Steps

• If your walnuts aren't toasted, warm a dry skillet over medium heat and toast the walnut pieces, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a small plate to cool.
• Trim the beets and cut each into thin wedges or 1/4-inch slices depending on your preference; place them in a medium bowl.
• Whisk the apple cider vinegar, olive oil, honey, Dijon and minced shallot in a jar or small bowl until emulsified; season to taste with salt and pepper.
• Pour about 2 tablespoons of the dressing over the sliced beets and toss gently. Let them sit for 5 minutes so they pick up a bit of flavor while you assemble the rest.
• Roughly shred or slice the rotisserie chicken into bite-size pieces. If you prefer warm chicken, microwave briefly (15–30 seconds) or reheat in a skillet just until warmed through.
• In a large bowl, drizzle 2–3 tablespoons of the remaining dressing over the mixed greens and toss gently to coat evenly. Taste and add more dressing if needed.
• Divide the dressed greens among four plates or bowls. Top each with shredded chicken, dressed beet slices, diced avocado, pomegranate arils and toasted walnuts. Finish with a grinding of black pepper and an extra drizzle of dressing if desired.