A delicious and healthy salad with all the goodness of the superfood beetroot! Make it veggie by swapping the chicken for your favourite cheese and a handful of pinenuts or pumpkin seeds. Serves 2.
Ingredients
4-6 tbsp of Lincolnshire Drizzle Company Balsamic Dressing
2 chicken breasts
125g fresh or frozen baby broad beans
1 large cooked beetroot, finely chopped
1 avocado, stoned, peeled and sliced
85g bag mixed baby leaf salad
Marinade the chicken breasts in 2-3tbsp Balsamic Dressing for at least 2 hours, or over night if you have time.
Roasts the chicken for 25-30 minutes until cooked through. Leave to cool slightly
Boil the broad beans for 5 mins until just tender, leaving them unskinned.
Mix beans, beetroot, avocado and salad together and toss together with the 2-3 tbsp of Balsamic dressing, being careful not to mix too much or the beetroot juice will turn everything pink.
Pile onto plates and shred the chicken breast over the top.
This recipe is also a great way to use up leftover cooked chicken, just replace the chicken breast with shredded cooked chicken.