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    Chicken, beetroot & dill salad

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    Chicken, beetroot & dill salad

    Sweet, earthy flavours run riot in this gluten-free dish. The roasting juices make an instant warm dressing.

    Prepare 20 minutes + cooling | Cook 40 minutes

    Serves: 4


    2 tbsp olive oil
    1 tsp clear honey
    2 cloves garlic, crushed
    1 unwaxed lemon, zest and juice
    8 British Chicken Thighs, trimmed of excess fat
    2 red onions, cut into thin wedges
    500g bunched beetroot, trimmed, peeled and cut into thin wedges
    300g pack fine green beans, trimmed
    265g pack Essential Mixed Salad
    4 tbsp No.1 Natural Strained Greek Yogurt
    1 heaped tbsp chopped dill, plus extra to serve


    1. Preheat the oven to 220oC, gas mark 7. In a large mixing bowl, combine 1 ½ tbsp oil, the honey, garlic, lemon zest and ½ of the lemon juice. Add the chicken and onion, season and toss to coat. Cover and marinate in the fridge while you continue with the recipe (or up to 12 hours in advance).
    2. Toss the beetroot wedges with the remaining ½ tbsp oil, season and spread out in a roasting tin. Put the chicken and onion in a separate tin. Roast both (ideally side by side, or on different shelves, swapping them halfway) for 35-40 minutes, stirring both tins halfway through, until the chicken is fully cooked, the juices run clear and there is no pink meat. Take out of the oven and allow to cool for 5-10 minutes. 
    3. Blanch the green beans in a pan of boiling water for 3 minutes, then divide with the salad leaves between plates or over a large platter. Drain off any chicken juices into a bowl. Mix in the remaining lemon juice, the Greek yogurt and dill; season to taste. Add the chicken, onions and beetroot and spoon over the dressing. Scatter over more dill to serve.

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