Chicken tenderloins with baby beetroot and ricotta salad

Cooking Salads Chicken tenderloins with baby beetroot and ricotta salad

Chicken salad with baby beetroot and ricotta is easy, fast and low-fat. Perfect!

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a large non-stick frypan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
  2. Combine the beetroot, onion, rocket, anchovies, red wine vinegar and extra oil in a large bowl. Divide the mixture among plates and dot with teaspoons of ricotta. Serve topped with chicken.

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12 chicken tenderloins
2 tsp olive oil, plus 1 tbsp extra
2 tbsp shredded basil leaves
8 canned baby beetroots, drained, halved
1/2 small red onion, thinly sliced
80g baby rocket leaves
2 anchovy fillets, roughly chopped
1 tbsp red wine vinegar
3 tbsp fresh low-fat ricotta

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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