Chicken and beetroot salad
20 minutes
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.
Zoë Harpham
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Ingredients
Serves: 4
- 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
- HORSERADISH DRESSING
- 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
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.
VARIATION
For a vegetarian salad, omit the chicken and add 2 peeled, stoned and diced avocados. Sprinkle with toasted sesame seeds before serving.
EACH SERVING
4 portions vegetables
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