Salads don’t have to be boring or only for dieting! Here is a beautiful and delicious carrot, beetroot and chicken salad paired with the new KNORR Balsamic & Pineapple Vinaigrette Salad Dressing – give it a go.
Carrot, Beetroot and Chicken Salad
Cooking time: 30 minutes Serves: 4 EASY
- 4 chicken breasts, boneless and skinless
- 8 medium carrots, peeled and quartered
- 6 boiled or pickled beetroots, cut into wedges
- Cajun or chicken spice, for sprinkling
- ½ tablespoon coriander seeds, lightly crushed
- Olive or canola oil, for drizzling
- Salt and freshly ground black pepper, for seasoning
- 1 avocado, chopped
- 1 avocado, balled with melon baller
- Coriander leaves, for garnishing
- KNORR Balsamic & Pineapple Vinaigrette Salad Dressing
- Preheat the oven to 190°C.
- Place chicken on one side of a large roasting tray. Sprinkle with Cajun or chicken spice. Place carrots on the other side, and sprinkle with coriander seeds. Drizzle chicken and carrots with oil, and season with salt and pepper. Roast for 20–30 minutes or until cooked through. Slice the chicken.
- Arrange carrots and chicken on 4 serving plates, and top with chopped avocado. Place avocado balls around the carrots, and garnish with coriander. Drizzle with KNORR Balsamic & Pineapple Vinaigrette Salad Dressing, and serve.
How to create your own #KnorrSignatureSalads
- Impress your guests by cutting vegetables in long equal strips instead of plain rounds.
- Arrange the vegetable strips in zig-zag formation to add a wow factor to the presentation.
- Use a melon baller to create small balls of avocado – a fun way to add something extra to your signature salad.
- Pick small leaves of coriander off the stems for a refined look that you would find in a restaurant dish.
