Roasted Beetroot and Chicken Super Salad

Looking for a vibrant, crunchy, delicious salad recipe? Look no further than this Roasted Beetroot and Chicken Super Salad.
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Hot Summer days and nights mean that a crisp, cool salad is the perfect lunch or dinner option.

This vibrant Roasted Beetroot and Chicken Super Salad is packed full of flavour, thanks to the roast beetroot and avocado with a delicious crunchy kick from the dukkah and almonds. Pair it all together and you’ve got one yummy meal!

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Members of the 28 Day Weight Loss Challenge have access to loads of healthy salad recipes like Nicoise, Thai Beef and Middle Eastern Chicken. YUM!

Roasted Beetroot and Chicken Super Salad

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Roasted Beetroot and Chicken Super Salad
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
Roasted Beetroot and Chicken Super Salad
Votes: 2
Rating: 4
You:
Rate this recipe!
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

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