Crunchy beetroot slaw with grilled chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 2 skinless chicken breastsflattened slightly
- 2 tbsp olive oil
- 1 red eating applepeeled
- 1 tbsp lemon juice
- 1 raw beetrootpeeled
- leaves from the beetroot(if you have them), washed
- handful rocketleaves
- 50g toasted hazelnutsvery roughly chopped
- 2 tbsp red wine vinegar
Nutrition: per serving
- kcal299
- fat13g
- saturates2g
- carbs12g
- sugars11g
- fibre11g
- protein35g
- salt0.3glow
Method
step 1
Rub the chicken breast with a little of the olive oil and season with salt and pepper. heat a griddle pan until hot, then griddle the chicken breasts for 6-8 mins on each side until cooked.
step 2
While the chicken is cooking, cut the apple into fine matchsticks and toss in the lemon juice. Cut the beetroot into the same-sized matchsticks and set aside. When the chicken is cooked, toss the apple with the beetroot leaves, if using, rocket, hazelnuts, vinegar and the remaining olive oil. At the last minute, toss the beetroot through so it doesn’t bleed colour over all the other ingredients. Serve the chicken with a large pile of the salad alongside.
