This is one of the simplest chicken salads you can make. Added into the mix, raw beetroot, vine ripe tomatoes, mango, pan-fried lemon and coconut chicken sprinkled with some feta and drizzled with basic balsamic, olive oil and garlic dressing. Designed to be highly nutritious and thrifty to make.
Mangoes are currently in season in Aus and are a beautifully soft flavour to add to savoury or sweet dishes. Beetroots are also in season and I absolutely love them raw, they are a great addition to any salad dish.
*Beetroot contains lots of important nutrients including vitamins A, B6, C, E and K as well as protein, folate, dietary fibre, calcium, iron and potassium. Some preliminary research shows that they have been known to help defend cells against harmful carcinogens. Studies have also shown that they have high levels of anti-inflammatory and antioxidant agents within.
Hope you enjoy this little number, its a winning simple salad.
1 Tsp Coconut Oil
200g Organic Chicken tenderloins
1/2 Lemon, squeezed
Sea Salt & Pepper
1 Medium-sized beetroot, washed and finely chopped
1 Tomato, roughly chopped
1 Mango, cubed
1/2 Cup Spinach Leaves, washed
30g Feta, crumbled
1/2 Lemon, squeezed to serve
For the dressing:
3 tbsp olive oil
1 tbsp balsamic
1/2 garlic, crushed
- In a small frying pan (which fits a lid too), melt the coconut oil on medium heat, squeeze half the lemon, pinch of salt and pepper, place the lid on and let it gently pan-fry for 7-10 minutes depending on thickness of chicken.
- In a bowl add mango, beetroot, tomato and spinach and sprinkle with feta.
- Chicken should be ready by now, remove from heat and leave to cool for a few minutes, before roughly chopping it and throwing it on top of the salad. Squeezed the other half of the lemon on top.
- Mix the olive oil, balsamic vinegar and garlic together to make the dressing. Drizzle over and then tuck in.