Chicken, beetroot and blue cheese salad

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How to make Chicken, beetroot and blue cheese salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 2 1/2 tablespoons extra virgin olive oil
  • 4 (about 180g each) chicken breast fillets
  • 1 x 450g tin baby beetroot
  • 1 tablespoon red wine vinegar
  • 2 teaspoons wholegrain mustard
  • 2 oranges, peeled, cut into segments
  • 1 bunch rocket, leaves trimmed
  • 150g blue cheese, crumbled
  • 1/2 cup (55g) toasted walnuts, coarsely chopped

Method

  • Step 1 Heat 2 teaspoonfuls of the oil in a large frying pan over medium heat. Season the chicken with salt and pepper. Cook for 3-4 minutes each side or until golden brown and cooked though. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 2 Meanwhile, drain the beetroot, reserving 1 tablespoonful of the juice. Cut each beetroot into quarters.
  • Step 3 Combine vinegar, mustard, remaining oil and reserved beetroot juice in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
  • Step 4 Thinly slice the chicken. Arrange the rocket, beetroot, orange and chicken on serving plates. Drizzle with dressing. Sprinkle with blue cheese and walnuts and serve immediately.

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