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Beetroot carpaccio with goat's cheese and chicken salad
Beetroot carpaccio with goat's cheese and chicken salad
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Vibrant beet, tender chicken, and creamy goat cheese unite in a stunning salad.
Ingredients:
  • 1 roast chicken, shredded
  • 125ml lemon juice
  • 80ml olive oil
  • 23.40 gm grainy mustard
  • 1 clove garlic, crushed
  • 4.50 gm sugar
  • Salt & freshly ground black pepper
  • 100g pkt sweet baby leaves with herbs
  • 1 bunch fresh beetroot (about 3), peeled, thinly sliced
  • 80g goat's cheese, crumbled
  • 4 wholemeal pita bread, toasted and cut into shards
Instructions:
  • Combine fresh lemon juice, extra virgin olive oil, tangy mustard, and minced garlic, then enhance with a touch of sugar, salt, and pepper. Gently coat shredded chicken with half of this flavorful dressing.
  • Peel and thinly slice beetroot. Place a layer on 4 serving plates. Sprinkle goat's cheese over the beetroot. Spoon chicken into the center of each plate and garnish with baby leaves.
  • Pour the remaining dressing over the dish and enjoy it right away with the toasted pita bread.

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