Roasted Beetroot and Chicken Super Salad
Course
Main Dish
Servings
4
Servings
4
Ingredients
400
g
chicken tenderloins
4
cups
mixed salad leaves
1
cucumber
sliced
1
avocado
mashed
1/2
cup
almonds
1
tbsp
olive oil
2
raw beetroots
peeled
1/2
tbsp
dukkah
Instructions
Pre-heat oven to 200c.
Slice peeled beetroots into wedges, place into microwave safe container and microwave on high for 1:30 minutes.
Place beetroot on lined baking tray and drizzle with ½ tbsp olive oil, roast in oven for 10-15 minutes.
Heat remaining olive oil in fry pan on medium heat, carefully add chicken tenders to pan and cook through, once cooked slice.
Portion lettuce into 4 bowls and top with prepared ingredients. Sprinkle with dukkah and enjoy.
Recipe Notes
Makes 4 serves at 350 calories per serve
Print Recipe
Roasted Beetroot and Chicken Super Salad
Votes:
2
Rating:
4
You:
Rate this recipe!
Course
Main Dish
Servings
Ingredients
400
g
chicken tenderloins
4
cups
mixed salad leaves
1
cucumber
sliced
1
avocado
mashed
1/2
cup
almonds
1
tbsp
olive oil
2
raw beetroots
peeled
1/2
tbsp
dukkah
Course
Main Dish
Servings
Ingredients
400
g
chicken tenderloins
4
cups
mixed salad leaves
1
cucumber
sliced
1
avocado
mashed
1/2
cup
almonds
1
tbsp
olive oil
2
raw beetroots
peeled
1/2
tbsp
dukkah
Votes:
2
Rating:
4
You:
Rate this recipe!
Instructions
Pre-heat oven to 200c.
Slice peeled beetroots into wedges, place into microwave safe container and microwave on high for 1:30 minutes.
Place beetroot on lined baking tray and drizzle with ½ tbsp olive oil, roast in oven for 10-15 minutes.
Heat remaining olive oil in fry pan on medium heat, carefully add chicken tenders to pan and cook through, once cooked slice.
Portion lettuce into 4 bowls and top with prepared ingredients. Sprinkle with dukkah and enjoy.
Recipe Notes
Makes 4 serves at 350 calories per serve