Beetroot, chicken & orange salad
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Orange and beetroot are a great combination and go perfectly with griddled chicken in this simple salad.
Ingredients
Chicken breast, skinless, raw
2 medium
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 tablespoon(s)
Vinegar, All Types
1 tablespoon(s)
Orange
1 medium, peeled and segmented
Freshly squeezed orange juice
30 ml, ½ an orange
Honey
1 teaspoon(s), level
Lettuce
70 g, lamb's lettuce
Beetroot
2 individual, small, peeled and spiralised
Hazelnuts
15 g, chopped
Instructions
1
Put the chicken breast fillets between two sheets of cling film and use a rolling pin to flatten them.
2
Heat a griddle pan and mist with cooking spray, then griddle the chicken for 4-5 minutes on each side, or until cooked through. Remove from the pan and set aside to rest for a few minutes, then cut into thick slices.
3
Meanwhile, make the dressing by whisking together the olive oil, cider vinegar, orange juice and honey in a small jug.
4
Put the lamb’s lettuce, beetroot and orange into a large bowl, and drizzle over the dressing. Season to taste and toss to combine. Serve the salad topped with the chicken and chopped hazelnuts.
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