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Chicken & Beetroot Salad

  • 1
  • Easy
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Recipe Ingredients

  • 500g chicken breasts
  • 3 tbsp olive oil
  • salt and pepper
  • 2 large oranges
  • 1 tbsp runny honey
  • 1 tsp white-wine vinegar
  • 250g cooked beetroot, quartered
  • 2 tbsp fresh chives, fi nely chopped
  • 140g mixed salad leaves like watercress, spinach and rocket

Recipe Directions

1. Put chicken breasts between two sheets of greaseproof paper; bash with a rolling pin until 1cm thick. Brush chicken on both sides with some of the oil and season. Fry chicken in a frying pan over a medium heat until cooked through, turning occasionally. 2. Meanwhile, on a board, slice the top and bottom off each orange. With a knife, remove the oranges’ peel and pith, then slice between membranes to remove segments. Squeeze juice from remains of the oranges into a jug. Whisk honey, white-wine vinegar and remaining olive oil into orange juice. Season to taste. 3. In a serving bowl, mix the beetroot, chives, salad leaves and orange. When chicken has cooled slightly, slice into strips and add to bowl. Toss through dressing. Serve with bread, if you like.   EACH SERVING About 1 235kJ, 33g protein, 9g fat (1g saturated), 17g carbohydrate (17g total sugars), 5g fibre.    

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