Roasted Beetroot and Chicken Salad with Balsamic Vinaigrette

Roasted Beetroot and Chicken Salad with Balsamic Vinaigrette

Ingredients:
For the Salad:
• Roasted beetroot, cut into sticks
• Chicken tenders, cut into strips
• Baby spinach
• Lettuce
• Cucumber, sliced
• Red onion, thinly sliced
• Olive oil
• Salt
• Garlic pepper seasoning
• Black pepper
• Universal seasoning

For the Balsamic Vinaigrette:
• 3/4 cup (180 ml) extra virgin olive oil
• 1/4 cup (60 ml) balsamic vinegar
• 1 tbsp (15 g) Dijon mustard
• 2 tbsp (30 g) honey
• 2 tbsp (30 ml) garlic-infused olive oil
• 1/2 tsp (3 g) salt
• 1/2 tsp (1 g) black pepper

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the beetroot sticks on a baking tray. Drizzle with olive oil, season with salt, pepper, and potato seasoning, and toss to coat.
3. Roast for 25-30 minutes or until the beets are tender and slightly caramelized.
4. Heat olive oil in a pan over medium heat. Add the chicken strips and season with salt, pepper, and universal seasoning.
5. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and golden brown.
6. In a measuring jug, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, garlic-infused olive oil, salt, and black pepper until well combined.
7. Transfer the dressing to a salad dressing bottle or dispenser for easy serving.
8. On a plate arrange the baby spinach and lettuce.
9. Add the sliced cucumber, red onion, roasted beetroot sticks, and cooked chicken strips on top.
10. Drizzle the prepared balsamic vinaigrette over the salad.
11. Toss gently and serve.

Note: Keep your salad dressing refrigerated and use it within a week.

Enjoy!

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Видео Roasted Beetroot and Chicken Salad with Balsamic Vinaigrette канала Oak’s Kitchen