I have never been a huge fan of a salad as a main meal because I found they never filled me up. Until now. This salad is so delicious and so filling. The combination of beetroot and feta is perfect and with the addition of roasted potatoes it leaves you satisfied but still feeling light and healthy! It is very versatile, so you can add more or less to it to suit your tastes. Enjoy x
Ingredients 400g chicken breast
200g mixed salad leaves
250g cherry tomatoes
1 red onion
2 large potatoes, cubed.
1 can of baby beets
Italian dressing (or another of your choice)
Preheat oven to 200 C. Cube potatoes in to bite sized pieces and place in a roasting dish. In a small microwave safe bowl, melt 1 Tbsp of unsalted butter and 1 tsp of minced garlic. Drizzle the butter/garlic mixture over the potatoes and sprinkle with rosemary. Bake for 45minutes or until cooked through, turning them once or twice.
Meanwhile, prepare the salad. Wash your mixed leaves or lettuce and place in salad bowl. Chop red onion finely and cherry tomatoes in half. Drain baby beetroot and cut in half. (You could also roast the beetroot with the potatoes).
When potatoes are about 10minutes away from being cooked, start your chicken. Cut in to thin slices and marinate with a chicken seasoning, or herbs. Put 2 Tbsp of oil in a frying pan and add chicken. Cook for about 10 minutes, turning the chicken every now and then.
When cooked, add to the salad with the roasted potatoes. Crumble the feta over the top and pour dressing over. Mix all together and serve!