Chicken Salad with Lettuce and Beetroot
Easy, tasty and healthy chicken salad with lettuce and beetroot. The chicken cooked in butter has an irresistible crust it is served with homemade beetroot salad and drizzled with cold pressed oil.
Ingredients
- 2 tbsp butter
- 1/2 chicken breast
- 4 or 5 lettuce leaves
- 1/3 cup homemade red beet salad with horseradish
- 1 tbsp lemon juice
- salt and freshly ground black pepper to taste
- 1 tsp sesame seeds
Instructions
How to prepare the beetroot salad in advance
- Preheat your oven to 400°F (200°C).
- Wash the beetroots to remove any dirt and place them on a baking sheet.
- Roast the beetroots in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- Allow the beetroots to cool, then peel off the skin. The skin should come off easily if they are well roasted.
- Cut the beetroots into thin slices or cubes, depending on your preference.
- Season the beetroot with salt, sugar and a bit of vinegar. At this point, you can also add some horseradish as it complements the beetroot perfectly.
- To store refrigerate the beetroot salad until ready to serve.
Prepare the chicken
- Cut chicken breast in 3 4 long strips. In a medium frying pan melt butter over medium-high heat. Add chicken strips and sprinkle salt and pepper. Don't touch the breasts for at least 2-3 minutes until form a golden crust.
- Flip the chicken and leave it on the other side for another few minutes. When done sprinkle lemon juice all over it.
- Cut or rip the lettuce leaves and sprinkle with extra virgin olive oil or cold pressed sunflower oil. Add the chicken strips and beet roots salad, sprinkle with sesame seeds and serve.
Nutrition
Serving: 1 serving out of 2Calories: 204kcalCarbohydrates: 5.6gProtein: 14.7gFat: 13.9gSaturated Fat: 7.8gCholesterol: 67mgSugar: 3.6g