Category :
Serves : 4
Preparation time : 15 minutes
Cooking time : 140 minutes
A sweet and colourful summer salad with a nutty crunch.
Ingredients
Beetroot, fresh, 4 beetroot(s), washed and trimmed
Chicken breast, lean, raw, 500 g, 2 medium skinless chicken breasts
Baby spinach, 150 g
Walnuts, 4 nut(s), chopped
Red onion, 0.5 small(s), thinly sliced
Garlic, 1 clove(s), crushed
Red wine vinegar, 2 teaspoon(s)
Balsamic vinegar, 1 teaspoon(s)
Olive oil, 0.25 cup(s)
Honey, 0.25 teaspoon(s)
Cooking instructions
Preheat oven to 150ºC (300ºF).
Wrap each beetroot in foil and roast on an oven rack for 1.5–2 hours until soft. Allow to cool then peel and slice into 8 wedges.
Grill or chargrill the chicken breasts for 5 minutes on each side until cooked through. Allow to cool slightly and cut into 2.5cm slices.
To make the dressing place the garlic, red wine vinegar, balsamic vinegar, olive oil and honey in an airtight jar and shake to combine.
Combine the spinach leaves, walnuts and onion in a bowl then add the chicken and beetroot. Toss the dressing through the salad and serve warm.
| Nutrition Details |
| Energy | 340.7 cal
1422.1 kJ |
| Total Fat | 17.3g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 12.5g |
| - Dietary Fibre | - |
| - Sugars | 12.0g |
| Protein | 31.6g |