Chicken Arugula Salad with Walnuts and Currants

• 4 cups arugula, chopped
• 1 cup Italian parsley, chopped
• 2 stalks celery, thinly sliced
• ½ red bell pepper, thinly sliced and then cut the slices in half
• 1-2 cups roasted chicken, sliced and then cut into inch-long pieces
  (I roasted one boneless chicken breast, rubbed with a little olive oil and seasoned with salt, pepper, ¼ tsp thyme, and a sprinkling of garlic powder in a 350-degree oven for 20 minutes.)
• 3 cooked golden beets, quartered lengthwise and then sliced to cook beets, cover them with water, bring to a boil, reduce to a simmer, and cook for about 20-25 minutes until you can pierce them with a fork. Run under cold water, peel, and proceed with the recipe
• 1 cup toasted walnuts
  To toast, put on a cookie sheet in a 350-degree oven for 10 minutes
• ½ cup currant

Dressing:

• 2/3 cup olive oil
• 1/3 cup balsamic fig vinegar (or any balsamic vinegar of your choice; raspberry or plain are lovely as well)
• ¼ cup apple cider vinegar
• Salt and pepper