Recipes
Warm Chicken Salad with Beetroot
- Serves:
- 4
- Preparation Time:
- 15 mins, plus 1 hour marinating time
- Cooking Time:
- 20 mins
What you'll need:
- For the marinade:
- Grated rind from 1 orange
- 1 clove garlic, crushed
- 1 tsp cleat honey
- 2 tbsp olive oil
- 1 tsp chopped rosemary spikes
- Salt and freshly milled black pepper
- For the salad:
- 4 small chicken fillets
- 250g packet traditional cooked beetroot in mild malt vinegar
- 1 small red onion, thinly sliced
- 2 medium oranges and their juice
- 180g bag mixed leaves
- 4 tbsp extra virgin olive oil
What to do:
1. Put the grated rind from one orange into a shallow dish, add the garlic, honey, olive oil, rosemary, a little salt and freshly ground black pepper. Whisk together.
2. Add the chicken breasts. Turn them until evenly coated in the marinade; cover and refrigerate for 1 hour.
3. Heat a griddle pan to a medium to high heat. The chicken will need about 10 mins each side to cook through - depending on their thickness. While the chicken is cooking, prepare the salad.
4. Cut the peel and pith away from both oranges. Cut and halve the segments and put into a bowl. Drain the beetroot and slice thickly and cut each slice in half. Add to the oranges along with the sliced onion and salad leaves.
5. Whisk the extra virgin olive oil and orange juices together, pour over the salad and lightly toss together. Divide between four serving plates.
6. Remove the chicken from the pan, place on a board and cut each portion slightly on the slant into thick slices and arrange them on each portion.