Chicken and Beetroot Salad
Over a year ago
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Ingredients
- 450g new potatoes
- 1 lemon, juice
- 3tbsp olive oil
- Handful chives
- 700g torn cooked chicken
- 4 cooked baby beetroot, sliced
- 1 bag of rocket
- gorgonzola cheese
- Handful walnuts
Accompaniment
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Description
A simple and delicious weekday dinner for four that can be rustled up in no time.
Method
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1
Cook 450g new potatoes in a pan of simmering water for 15-20 mins, or until tender, then drain and return to the pan.
Add juice of 1 lemon, 3tbsp oil, handful of chives and 700g torn cooked chicken.
Place 4 sliced cooked baby beetroot and a bag of rocket in a large bowl.
Add crumbled Gorgonzola and add the potatoes and a handful of lightly toasted walnuts. Toss gently and serve.
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