Spiced Chicken Salad with Beetroot and Wheatberries

Spiced Chicken Salad with Beetroot and Wheatberries

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 23, 2018.
Order Now
Order Now

Ingredients

SALAD

  • 50g wheatberries
  • ½ beetroot, grated
  • ½ apple, grated
  • ½ bag slaw *
  • 1 pack sundried tomato dressing

CHICKEN

  • 275g lean chicken breast steaks
  • 1 pack chicken rub

TO SERVE

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

Steps

  1. Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to medium (if using).
  2. Prep & cook salad. Cook wheatberries in pot of boiling water for 15-18 minutes, until tender.
  3. Place beetroot, apple, slaw and dressing in a large bowl and set aside.
  4. Prep & cook chicken. Heat ¾ 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.
  5. Finish salad. Drain wheatberries and rinse under cold water. Add to bowl with slaw and toss well to combine. Season.
  6. Slice chicken thickly and add any resting juices to salad.
  7. Serve salad topped with chicken, pumpkin seeds and puffed quinoa and feta.

Nutritional Information

Energy 1856 kj
444 kcal
Protein 38.7g
Carbohydrate 32.0g
Fat 16.0g