Chicken and beet salad
Roast chicken and ruby red beets are a mouth-watering combination, and white kidney beans and fresh mixed salad greens add fibre and vitamin value to this appealing salad dressed with tangy lime and horseradish.
| Servings | Prep Time |
| 4servings | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
Ingredients
- 350 g skinless roast chicken cubed
- 2 398ml cans white kidney beans drained and rinsed
- 100 g mixed salad greens
- 1 red onion thinly sliced
- 400 g cooked beets peeled and cubed
- 4 Lime wedges
- Horseradish Dressing
- 3/4 cup reduced-fat ricotta cheese
- 1 lime zest grated and juiced
- 2 tsp horseradish sauce or to taste
- 1/4 English cucumber diced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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 white kidney beans. Mix lightly to combine the chicken and beans with the dressing.
- Toss the salad greens 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 beets and reserved leaves. Garnish with lime wedges and serve immediately.
Recipe Notes
Variation: For a vegetarian salad, omit the chicken and add 2 peeled, pitted and diced avocados. Sprinkle with toasted sesame seeds before serving.
Each serving: 8 g protein, 2.5 g fat of which 1 g saturates, 6 g carbohydrate, 2.5 g fibre, 79 Calories
