Barbeque Maple Chicken and Beetroot Salad 

	    
              
  • 4 People
  • 45 min.
  • easy 
Easy to put together and full of flavour, this delicious chicken salad is made using spinach, Robertsons Barbeque Spice,

beetroot, goat's cheese, pomegranate and chicken. 
Ingredients
  • 30 ml olive oil
  • 30 ml Robertsons barbecue spice
  • 60 ml maple syrup
  • 500 g chicken fillets
  • 250 g red and yellow beetroot, peeled
  • 100 g spinach
  • 100 g pomegranate seeds
  • 200 g goat cheese, roughly crumbled
  • 60 ml store bought salad dressing
Cooking Method
  1. Bring a large saucepan with salted water to the boil, add the beetroot and lower the heat and simmer for 20-25 minutes or until the beetroot is tender. Drain and leave to cool. Slice the beetroot thinly.

  2. In a bowl combine the olive oil, Robertsons Barbeque Spice, maple syrup and rub all over the chicken. Heat a griddle pan and grill the chicken over medium heat, while basting with the extra oil for 8-10 minutes or until golden brown and cooked. Leave to cool slightly and flake the chicken with a fork.

  3. Combine the beetroot, spinach, goats cheese, pomegranate seeds and chicken in a large bowl. Toss the salad dressing through before serving.

  • Nut Free
  • Dairy Free
  • Gluten Free