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.
350 grams (12 oz) skinless roast chicken, cubed
2 x 398 ml cans white kidney beans, drained and rinsed
100 grams (3 1⁄2 oz) mixed salad greens
1 red onion, thinly sliced
400 grams (14 oz) cooked beets, peeled and cubed
4 lime wedgesHorseradish dressing
3⁄4 cup reduced-fat ricotta cheese
1 lime, zest grated and juiced
2 teaspoons horseradish sauce, or to taste
1⁄4 English cucumber, diced
1.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.
2.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, thenscatter with the beets and reserved leaves. Garnish with lime wedges and serve immediately.
Variation• For a vegetarian salad, omit the chicken and add 2 peeled, pitted and diced avocados. Sprinkle with toasted sesame seeds before serving.
Serves 4
Preparation time 20 minutes
Cooking time Nil
Each serving
8 g protein • 2.5 g fat of which 1 g saturates • 6 g carbohydrate • 2.5 g fibre • 79 Calories
