Name: Crunchy beetroot slaw with grilled chicken
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: British
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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Crunchy beetroot slaw with grilled chicken

Crunchy beetroot slaw with grilled chicken

Barney Desmazery

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.3 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal299
fat13g
saturates2g
carbs12g
sugars11g
fibre11g
protein35g
salt0.3g

low

Method

step 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.
step 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.

RECIPE TIPS

TRY

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

Recipe from Good Food magazine, September 2008

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A star rating of 4.3 out of 5.4 ratings

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