Good Housekeeping

Chicken and beetroot salad

Name: Chicken and beetroot salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 g (1lb 2oz) chicken breasts; 3 tbsp. olive oil; 2 large oranges; 1 tbsp. runny honey; 1 tsp. white wine vinegar; 250 g (9oz) cooked beetroot, quartered; 2 tbsp. fresh chives, finely chopped; 140 g bag watercress, spinach and rocket mixed salad leaves

Try this healthy, dairy-free option for your next midweek meal. Replace chicken with vegetarian goat's cheese to make this dish veggie friendly.

By The GH Kitchen TeamPublished: 18 June 2014

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Yields:

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Ingredients

500 g (1lb 2oz) chicken breasts
3 Tbsp. olive oil
2 large oranges
1 Tbsp. runny honey
1 tsp. white wine vinegar
250 g (9oz) cooked beetroot, quartered
2 Tbsp. fresh chives, finely chopped
140 g bag watercress, spinach and rocket mixed salad leaves

Directions

1. Step 1
  Put chicken breasts between two sheets of greaseproof paper and bash with a rolling pin until they are an even 1cm (1⁄2in) thick. Brush chicken on both sides with a little of the oil and season. Heat a large frying pan over medium heat and fry chicken until golden and cooked through, turning occasionally.
2. Step 2
  Meanwhile, segment oranges: put on a board and slice the top and bottom off each. With a sharp knife, remove the peel and white pith from oranges, then slice between the membranes to remove segments. Squeeze juice from the remains of the oranges into a small jug. Whisk honey, white wine vinegar and remaining olive oil into the orange juice and season to taste.
3. Step 3
  In a serving bowl, mix together beetroot, chives, watercress and orange. Allow chicken to cool slightly, then slice into strips and add to the bowl. Toss through the dressing and serve with bread, if you like.
  
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Per Serving:

Calories: 295
Fibre: 5 g
Total carbs: 17 g
Sugars: 17 g
Total fat: 9 g
Saturated fat: 1 g
Protein: 33 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time