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Chicken, beetroot & dill salad
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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
Typical values per serving:
Energy |
2,303kJ 552kcals |
---|---|
Fat | 32g |
Saturated Fat | 8.5g |
Carbohydrate | 21g |
Sugars | 18g |
Protein | 41g |
Salt | 1.1g |
Fibre | 6.4g |
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