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Crunchy beetroot slaw with grilled chicken

Crunchy beetroot slaw with grilled chicken

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal299
fat13g
saturates2g
carbs12g
sugars11g
fibre11g
protein35g
low insalt0.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2008

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Overall rating

Rating: 4 out of 5.4 ratings

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