Spiced Chicken Salad with Beetroot and Wheatberries

Spiced Chicken Salad with Beetroot and Wheatberries

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, July 15, 2018.



  • 100g wheatberries
  • 1 pack cooked beetroot, grated
  • 1 apple, grated
  • 1 bag slaw
  • 80g sundried tomato dressing


  • 1½ tsp oil or spray oil
  • 550g lean chicken breast steaks
  • 1 Tbsp chicken rub


  • 1 pack pumpkin seeds and puffed quinoa
  • 2 Tbsp feta cheese


  1. Bring a small pot of salted water to the boil.
  2. Cook wheatberries. Cook wheatberries in pot of boiling water for 15-18 minutes, until tender.
  3. Prep salad. Place beetroot, apple, slaw and sundried tomato dressing in a large bowl and set aside.
  4. Prep & cook chicken. Heat oil in a large fry-pan on medium-high heat. Pat chicken dry, season and coat in chicken rub. Cook chicken for 2-4 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest.
  5. Finish salad. Drain wheatberries and rinse under cold water. Add to bowl with slaw, toss well to combine and season.
  6. Slice chicken thickly and add any resting juices to salad (if desired).
  7. To serve, share salad between bowls. Top with chicken, sprinkle over pumpkin seeds and puffed quinoa and crumble over feta.

Nutritional Information

Energy 1869 kj
447 kcal
Protein 38.7g
Carbohydrate 34.1g
Fat 15.8g