Chicken, beetroot and pistachio salad

Love salads for a light lunch yet looking for something with a winter twist? This chicken, beetroot and pistachio salad is so easy to put together and will surely satisfy!

 Recipe by: Cassie White 

Ingredients:

2 handfuls mixed greens
2 beetroots
1/4 cup shelled pistachios
1 cup quinoa
1/4 cup parmesan
1 free-range BBQ chook
Balsamic vinegar

Directions:

  1. First, preheat the oven to 180 degrees.
  2. Wrap the beetroot in aluminium foil and bake for about 45 minutes until a skewer can be inserted all the way through. (I bake a few beets and keep the rest for other meals.)
  3. When they’re cooked, peel the beetroots and leave to cool while you prep the rest of the salad.
  4. Cook the quinoa according to packet instructions. I like to add a teaspoon or so of chicken stock to the pan to make the quinoa more flavoursome.
  5. While that’s cooking, break up your chicken and set aside a few handfuls of white meat. Throw away the skin and unneeded sections, and refrigerate the leftovers.
  6. Heat a small pan over medium heat and dry-roast the pistachios for a few minutes until slightly toasty.
  7. When the quinoa’s ready divide the greens between two bowls. Chop the beets into chunks and throw them in the bowls, too. Chuck in the pistachios, parmesan and chicken.
  8. Now add in as much quinoa as you’d like. Chances are you’ll have some left, so refrigerate that too.
  9. Drizzle over a few tablespoons of balsamic vinegar and gently toss each salad.

Dig in! 

Tips:

Bonus: you have leftover beets, quinoa and chicken to make another quick meal.