Chicken salad with beetroot and nectarine
150 min
Under an hour
Roman Vaněk
Preparation method
1
Preheat the oven to 160 °C.
2
Wrap the beetroot with thyme sprigs and coarse salt in aluminum foil. Place in the preheated oven and bake for 2 hours. Let the baked beetroot cool, then peel it. Afterward, cut it into wedges.
3
Cook the chicken until tender, let it cool, and cut it into bite-sized pieces.
Chef's tip
Baked or cooked chicken from the previous day is suitable for this dish. Instead of soft goat cheese, you can use Lučina (cream cheese). Use a mild, not too strong, olive oil. Spinach leaves soaked in ice water (ideally with ice) will be crisp and stay fresh longer.
Ingredients
Price per portion:CZK 109.58
SALAD
DRESSING
You probably have at home
Nutritional values
Energy value
2175.68 kJ520 kCalWe Also Recommend
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20 min
Under an hour
