Chicken tenderloins with baby beetroot and ricotta salad

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

Recipe «Chicken tenderloins with baby beetroot and ricotta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.