Chicken Salad with Beetroot and Nectarine
150 min
Under an hour
Gurkerl Küche
Ingredients
Price per portion:€ 6.24
SALAD
DRESSING
Preparation method
1
Preheat the oven to 160 °C.
2
Wrap the beetroots together with the thyme sprigs and coarse sea salt in aluminum foil. Bake in the preheated oven for about 2 hours. Let the baked beetroots cool, peel them, and cut them into wedges.
3
Cook (or fry) the chicken breast until done, let it cool, and cut it into bite-sized pieces.
Chef's tip
Pre-cooked chicken from the previous day is also excellent for this dish.
Use a mild, not too strong olive oil so as not to overpower the delicate flavors of the nectarine.
The ice water trick makes the spinach extra fresh and crisp – ideal for summer salads.
Nutritional values
Energy value
2175.68 kJ520 kCalFats
35 gCarbohydrates
25 gProtein
28 g
20 min
Quick
