Roast chicken and ruby red beetroot are a mouth-watering combination, and cannellini beans and fresh mixed salad leaves add fibre and vitamin value to this appealing salad dressed with tangy lime and horseradish.
350 g skinless roast chicken, cubed
2 × 400 g cans cannellini beans, drained and rinsed
100 g mixed salad leaves, such as rocket, mizuna, baby spinach and lamb's lettuce
1 red onion, thinly sliced
400 g cooked beetroot, peeled and cubed
4 lime wedges
¾ cup (200 g) reduced-fat ricotta cheese
1 lime, zest grated and juiced
2 teaspoons horseradish sauce, or to taste
¼ telegraph cucumber, diced
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Directions Preparation:20min › Ready in:20min
To make the dressing, mix the ricotta, lime zest, half the lime juice and the horseradish sauce in a bowl, then stir in the diced cucumber. Add the chicken to the bowl with the cannellini beans. Mix lightly to combine the chicken and beans with the dressing.
Toss the salad leaves with the onion and remaining lime juice, then spread on a large shallow serving platter, reserving a few pretty leaves for garnishing. Pile the chicken and bean mixture on top, then scatter with the beetroot and reserved leaves. Garnish with lime wedges and serve immediately.
For a vegetarian salad, omit the chicken and add 2 peeled, stoned and diced avocados. Sprinkle with toasted sesame seeds before serving.