Barbeque Maple Chicken and Beetroot Salad

Name: Barbeque Maple Chicken and Beetroot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: South African
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

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

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