Crunchy beetroot salad with grilled chicken breast

Always tailor the chicken breast hence it will be cooked evenly.

I always cut the breast to 1 cm thick escaloppe.

Ingredients

Chicken breast cut to 1 cm thick pieces

Beetroot julienned

Apple julienned

Rocket or maché leaves

French vinaigrette dressing

Chopped nuts

Method

I use raw beetroot. It gives the crunchiness to the salad.

I toss with the salad leaves only in the last minute to avoid making the salad red by beetroot.

 

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