Warm chicken & beetroot salad with walnut salsa

Name: Warm chicken & beetroot salad with walnut salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g quick cook Italian spelt; 250 g Essential Beetroot Salad; 2 tbsp Cooks’ Ingredients Walnut Oil, plus 1 tsp; 1 Essential Little Gem Lettuce, cut into eight wedges; 380 g pack 2 Essential British Chicken Breast Fillets; 40 g walnuts, toasted and chopped; 20 g pack tarragon, leaves only, finely chopped; ½ tbsp Essential White Wine or Cider Vinegar; 1 clove/s garlic, crushed

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!

0 out of 5 stars(0) Rate this recipe

1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
1/2 x 20g pack tarragon, leaves only, finely chopped
½ tbsp Essential White Wine or Cider Vinegar
1 clove/s garlic, crushed

Method

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.
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.
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.