Crunchy beetroot slaw with grilled chicken

Crunchy beetroot slaw with grilled chicken

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(4 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 2
This sweet, earthy salad makes a great healthy accompaniment to chicken or salmon

Nutrition and extra info

Nutrition: per serving

  • kcal299
  • fat13g
  • saturates2g
  • carbs12g
  • sugars11g
  • fibre11g
  • protein35g
  • salt0.3g
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Ingredients

  • 2 skinless chicken breasts, flattened slightly
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red eating apple, peeled

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tbsp lemon juice
  • 1 raw beetroot, peeled

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • leaves from the beetroot (if you have them), washed

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • handful rocket leaves

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 50g toasted hazelnuts, very roughly chopped

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tbsp red wine vinegar

Method

  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.

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Comments (7)

catrionafrance's picture
5

This is really delicious and very quick to make. I put cajun spice on the chicken to add some more flavour. Will definitely be making again.

handysandy's picture

This was a lovely dish we used our own apples and beetroot
followed by your choc and beetroot cake yummy

eleanormayo's picture
4

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.

jcorren76's picture
5

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!

mackrellf6u's picture

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.

tphotiou's picture
3

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!

emzy_wemzy's picture

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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