Maple Glazed Chicken Salad
with Goat Cheese and Pecan Nuts
Instructions
1 Simmer
Roughly chop the beetroot and transfer it to a small sauce pan with the balsamic vinegar. Simmer over a low heat for 5 min.
2 Fry chicken
Meanwhile, heat a pan over a high heat with a drizzle of oil. Once hot, fry the chicken for 2 min on each side until browned. Reduce the heat to low and fry for 5-6 min further or until the chicken is cooked through. Season with salt, pepper and maple syrup. Transfer the chicken to a chopping board to rest.
3 Chop salad
Wash and chop the Romaine lettuce. Rinse the rocket and chop the pecan nuts.
4 Fry cheese
Return the pan to a medium heat with another drizzle of oil. Add the goat cheese slices. Cook for 2 min on each side until browned.
5 Serve
Divide the lettuce, rocket, beetroot and pecan nuts among plates. Season with olive oil and a pinch of salt and pepper. Toss. Slice the rested chicken. Top the salad with the chicken and a slice of warm goat cheese. Serve.
Tips for fussy eaters
Serve the chicken with cooked rice and a spoonful of beetroot on the side.
Pro tip
Goat cheese or "fromage de chèvre" as the French say has more vitamins and minerals than cow’s milk cheese.
A French bistro classic with plenty of textures and flavour.
Cooking Time: 20 min
Cals 703 · Prot 54 · Carbs 23 · Fat 44
Gluten-Free
Ingredients
Chicken
Salad
A French bistro classic with plenty of textures and flavour.
Cooking Time: 20 min
Cals 703 · Prot 54 · Carbs 23 · Fat 44
Gluten-Free
Instructions
1 Simmer
Roughly chop the beetroot and transfer it to a small sauce pan with the balsamic vinegar. Simmer over a low heat for 5 min.
2 Fry chicken
Meanwhile, heat a pan over a high heat with a drizzle of oil. Once hot, fry the chicken for 2 min on each side until browned. Reduce the heat to low and fry for 5-6 min further or until the chicken is cooked through. Season with salt, pepper and maple syrup. Transfer the chicken to a chopping board to rest.
3 Chop salad
Wash and chop the Romaine lettuce. Rinse the rocket and chop the pecan nuts.
4 Fry cheese
Return the pan to a medium heat with another drizzle of oil. Add the goat cheese slices. Cook for 2 min on each side until browned.
5 Serve
Divide the lettuce, rocket, beetroot and pecan nuts among plates. Season with olive oil and a pinch of salt and pepper. Toss. Slice the rested chicken. Top the salad with the chicken and a slice of warm goat cheese. Serve.
Tips for fussy eaters
Serve the chicken with cooked rice and a spoonful of beetroot on the side.
Pro tip
Goat cheese or "fromage de chèvre" as the French say has more vitamins and minerals than cow’s milk cheese.
Ingredients
Chicken
Salad
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