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Warm chicken & beetroot salad with walnut salsa

Warm chicken & beetroot salad with walnut salsa

This recipe combines a ready-made salad with quick-cook spelt and a special walnut dressing to make a speedy dinner that looks and tastes far more labour-intensive than it is!

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g quick cook Italian spelt
  • 250g Essential Beetroot Salad
  • 2 tbsp Cooks’ Ingredients Walnut Oil, plus 1 tsp
  • 1 Essential Little Gem Lettuce, cut into eight wedges
  • 380g pack 2 Essential British Chicken Breast Fillets
  • 40g walnuts, toasted and chopped
  • ½ x 20g pack tarragon, leaves only, finely chopped
  • ½ tbsp Essential White Wine or Cider Vinegar
  • 1 clove/s garlic, crushed


  1. Cook the spelt according to pack instructions, then drain well, return to the saucepan and mix with the beetroot salad. Meanwhile, heat 1 tsp walnut oil in a large nonstick frying pan. Add the little gem and cook for 1-2 minutes on each side until lightly charred, then transfer to a plate and set aside.

  2. Put the chicken breasts between 2 sheets of baking parchment and use a rolling pin to flatten the fillets to a thickness of about 1cm. Season. Heat 1 tbsp walnut oil in the pan used to char the lettuce and cook for 3-4 minutes on each side, until the chicken is thoroughly cooked with no pink meat and the juices run clear. Set aside on a plate to rest, then slice.

  3. While the chicken rests, put the walnuts, tarragon, vinegar, garlic and remaining 1 tbsp oil in a bowl. Season, then mix to combine. Divide the spelt between plates, top with the little gem, chicken and walnut salsa and serve.

Cook’s tip

To toast the walnuts, add them to a hot, dry frying pan and cook, tossing regularly, until slightly golden and fragrant.


Typical values per serving when made using specific products in recipe


2,528kJ/ 606kcals



Saturated Fat












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