Spread the lettuce leaves in a large, flat serving bowl. Arrange neat rows of chicken, beets, peas, asparagus, goat cheese, onions, and avocado over the lettuce. Stick the halved eggs in the salad here and there. Serve with the vinaigrette on the side or drizzle over the salad.
To poach boneless and skinless chicken breasts, cut the chicken across in half or thirds, depending on the size of the pieces. In a medium saucepan over medium heat, mix 3 to 4 cups of water, the chicken, and 1 teaspoon of kosher salt. Stir once or twice and slowly bring to a simmer; Do not let the water come to a boil. Reduce the heat to medium-low and cook gently until an instant thermometer reads 165 degrees for 10 to 15 minutes when inserted into the thickest pieces of chicken. Remove the chicken and let it cool completely before dicing.
To roast beets, place a rack in the middle of the oven and preheat it to 400 degrees. Scrub the beets and cut off any leaves and roots. Wrap each turnip in a large piece of aluminum foil. Place the wrapped beets on a baking sheet and saute them for 50 minutes to 1 hour, or until a knife easily slides into the beet. Let the beets sit until cool enough to handle, then throw away the foil and peel off the peels. Cubes for the salad.
nutrition – Per serving (with half dressing): 491 calories, 35 g protein, 22 g carbohydrates, 29 g fat, 9 g saturated fat, 272 mg cholesterol, 383 mg sodium, 5 g fiber, 13 g sugar.