Grilled Chicken and Raw Beetroot Salad
Ingredients
2 Chicken Breasts (skinless)
Macadamia Nut Oil
Citrus Flake Sea Salt (Woolies)
Tin Foil
Half a Packet Baby Beetroot
Half a Packet Tender Stem Asparagus Spears
Half a Packet Rocket Leaves
Poppy Seeds
Dressing:
2 tablespoons Honey
Juice of a Lime
A Sprinkling of Citrus Flake Sea Salt and Crushed Black Pepper
Preparation
1
Heat oven to 200 degrees Celsius
2
Tear two squares of tin foil
3
Place one chicken breast in the middle of each square
4
Place a drop of Macadamia Nut Oil onto each breast and a liberal sprinkling of Citrus Flake Sea Salt
6
Wrap up the breasts loosely into a tinfoil parcel
7
Cook in the oven for 10 to 15 minutes (the breasts must still be moist)
9
Grate the beetroot into a bowl
10
Tear up the rocket leaves and add to the bowl
11
Add the blanched asparagus
12
Cut the cooked chicken breasts into bite-size pieces and add to the salad
13
Tools
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About
I don't know why I think these two go so well together - maybe it's the contrasting colours or the fact that both have neutral tastes to begin with, but once they absorb different flavours they can taste quite extraordinary.
Beetroot, in my opinion, is underestimated. I know when I was growing up the only form of beetroot I was accustomed to, was the pickled and sliced variety in a jar - which I loved! Now that I can no longer eat it - I have been introduced to a whole new world of baby beetroot; roasted and even raw.
The current fad it seems is to use as many raw ingredients as possible - I therefore decided to use some raw beetroot in this salad, to see what all the fuss was about.
Yield:
2
Added:
Friday, April 2, 2010 - 11:28pm
