Bird meets Beet

Ingredients

Chicken

• 500g chicken breasts (2 breasts)
  
• 2 tbs olive oil (for cooking)
  
• 1 tbs butter

Dressing

• 2 tbs balsamic vinegar
  
• 1 tsp Dijon mustard
  
• 1 tsp honey
  
• 3 tbs olive oil
  

Salad

• 2 pre cooked beetroots, patted dry before slicing
  
• 2 heads little gem lettuce, torn or whole leaves
  
• 1/3 cup dried cherries, sliced in half
  
• ¼ cup feta, crumbled
  
• ½ small red onion, thinly sliced
  
• ¼ cup pistachios, lightly crushed
  
• Salt and pepper

Method

Prepare the chicken, and cook
Bring the chicken to room temperature for about 30 minutes. Season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chicken breasts and cook for 6 minutes per side, or until golden brown and cooked through. In the final minute, add the butter and spoon it over the chicken. Remove from the heat and let rest for 5 minutes before slicing.

Make the dressing
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey. Slowly whisk in the olive oil until the dressing is smooth and emulsified.

Prepare the salad
Pat the pre cooked beetroot dry, then slice and season lightly with salt and pepper. In a large bowl, combine the lettuce, beetroot, dried cherries, red onion, and crushed pistachios. Add half the dressing and toss gently to coat.

Assemble the Dish
Divide the dressed salad between two plates. Slice the rested chicken and place on top. Sprinkle with crumbled feta and drizzle with the remaining dressing. Serve immediately.

Nutrition