Roasted Beetroot and Chicken Super Salad
Servings
4
Servings
4
Ingredients
  • 400g chicken tenderloins
  • 4cups mixed salad leaves
  • 1 cucumbersliced
  • 1 avocadomashed
  • 1/2cup almonds
  • 1tbsp olive oil
  • 2 raw beetrootspeeled
  • 1/2tbsp dukkah
Instructions
  1. Pre-heat oven to 200c.
  2. Slice peeled beetroots into wedges, place into microwave safe container and microwave on high for 1:30 minutes.
  3. Place beetroot on lined baking tray and drizzle with ½ tbsp olive oil, roast in oven for 10-15 minutes.
  4. Heat remaining olive oil in fry pan on medium heat, carefully add chicken tenders to pan and cook through, once cooked slice.
  5. 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
Roasted Beetroot and Chicken Super Salad
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
Roasted Beetroot and Chicken Super Salad
Instructions
  1. Pre-heat oven to 200c.
  2. Slice peeled beetroots into wedges, place into microwave safe container and microwave on high for 1:30 minutes.
  3. Place beetroot on lined baking tray and drizzle with ½ tbsp olive oil, roast in oven for 10-15 minutes.
  4. Heat remaining olive oil in fry pan on medium heat, carefully add chicken tenders to pan and cook through, once cooked slice.
  5. 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