Spiced Chicken Salad with Beetroot and Wheatberries
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 23, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 23, 2018.
Ingredients
SALAD
- 100g wheatberries
- 1 beetroot, grated
- 1 apple, grated
- 1 bag slaw
- 80g sundried tomato dressing
CHICKEN
- 550g lean chicken breast steaks
- 1 pack chicken rub
TO SERVE
- 1 pack pumpkin seeds and puffed quinoa
- 2 Tbsp feta cheese
Steps
-
Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to medium (if using).
-
Prep & cook salad. Cook wheatberries in pot of boiling water for 15-18 minutes, until tender.
-
Place beetroot, apple, slaw and tomato dressing in a large bowl.
-
Prep & cook chicken. Heat 1½ tsp oil in a large fry-pan on medium-high heat. Pat chicken dry, season and coat in chicken rub. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively use BBQ. Rest, covered.
-
Finish salad. Drain wheatberries and rinse under cold water. Add to bowl with slaw, toss well to combine and season.
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Slice chicken thickly and add any resting juices to salad.
-
Serve salad topped with chicken, pumpkin seeds and puffed quinoa and feta.
Nutritional Information
Energy |
1834 kj 438 kcal |
---|---|
Protein | 38.1g |
Carbohydrate | 31.8g |
Fat | 15.8g |