Clean and season chicken breasts. Pan fry until just thoroughly cooked through.
As chicken cooks, prep remainder of salad ingredients.
Slice fennel. Melt 1 tbsp butter in fry pan and saute fennel until lightly golden.
Peel and thinly slice watermelon radish.
Chop romaine lettuce.
Steam beets in prepared package. When cool enough to handle, slice to preferred thickness.
Arrange 1.5 cups (or more) of arugula per plate. Add chopped romaine.
Place remainder of ingredients on top of greens. You can do this in a way to make it more pretty or just haphazard style, whichever you prefer. Divide ingredients amongst four plates.
Crumble goat cheese and top with vinaigrette.
IF YOU PREFER: sprinkle with pine nuts, dried cranberries or sliced avocado. Be creative!