Crunchy beetroot slaw with grilled chicken

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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1. Rub the chicken breast with a little of the olive oil and season with salt and pepper. heat a griddle pan until hot, then griddle the chicken breasts for 6-8 mins on each side until cooked.
2. While the chicken is cooking, cut the apple into fine matchsticks and toss in the lemon juice. Cut the beetroot into the same-sized matchsticks and set aside. When the chicken is cooked, toss the apple with the beetroot leaves, if using, rocket, hazelnuts, vinegar and the remaining olive oil. At the last minute, toss the beetroot through so it doesn't bleed colour over all the other ingredients. Serve the chicken with a large pile of the salad alongside.

Try

A quick and delicious salad made with diced beetroot, watercress and crumbled feta, drizzled with your favourite dressing.

Per serving

299 kcalories, protein 35g, carbohydrate 12g, fat 13 g, saturated fat 2g, fibre 11g, salt 0.3 g

Latest comments and suggestions

• Emz

  19 September 2008

  Emz commented on this recipe

  I made the slaw without the chicken. It was delicious and nice to have a different type of salad accompaniment for a change. I would definitely make again. Lovely flavours and textures. The only problem I did have was I think I put too much lemon juice in...my fault though as I did not measure that part out!!

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• tastytash

  09 October 2008

  tastytash rated and commented on this recipe

  

  This was a really tasty meal - the apple in the salad was beautifully tart with the lemon juice and a good counter to the earthy beetroot. As a meal on it's own, I didn't think it would be sufficient so I made this with some couscous on the side as well. Lovely flavours and it was great to have something a bit different. I also marindaded the chicken in some piri piri sauce as well so that it would have a bit of extra flavour!

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• Fiona Mackrell

  10 October 2008

  Fiona Mackrell commented on this recipe

  I somewhat bastardised this dish, adding matchstick carrot and zucchini instead of apple and hazelnut oil instead of hazelnuts - and threw in some feta cheese - even so it was very tasty and went very well with roasted chicken pieces.

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• cookstar

  07 June 2009

  cookstar rated and commented on this recipe

  

  My partner (not usually a salad lover) and I enjoyed this very much...the beetroot was fab! I was short on a couple of ingredients so I used some thinly sliced radish instead of apple, blanched roasted almonds instead of hazelnuts and balsamic instead of red wine vinegar. YUM!

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• Belkey

  10 September 2009

  Belkey rated and commented on this recipe

  

  Really enjoyed this & a great way to use beetroot raw. I added some fennel to the slaw as it was in the fridge, but could just as easily use celery or something similar. I also rubbed my chicken breast with a little morrocan spices before griddling.

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Ingredients

• 2 skinless chicken breasts , flattened slightly
• 2 tbsp olive oil
• 1 red eating apple , peeled
• 1 tbsp lemon juice
• 1 raw beetroot , peeled
• leaves from the beetroot (if you have them), washed
• handful rocket leaves
• 50g toasted hazelnuts , very roughly chopped
• 2 tbsp red wine vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Ingredients

• 2 skinless chicken breasts , flattened slightly
• 2 tbsp olive oil
• 1 red eating apple , peeled
• 1 tbsp lemon juice
• 1 raw beetroot , peeled
• leaves from the beetroot (if you have them), washed
• handful rocket leaves
• 50g toasted hazelnuts , very roughly chopped
• 2 tbsp red wine vinegar

Per serving

299 kcalories, protein 35g, carbohydrate 12g, fat 13 g, saturated fat 2g, fibre 11g, salt 0.3 g

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