Cajun Chicken Salad with Roasted Beetroot

No. 37

On Thursday of last week I was in one of those general shops that has veg on the front and spotted some lovely beetroot. Back home I placed them in cold water, brought up to the boil, drained and then peeled. After I cut into wedges, placed in a bowl adding extra virgin olive oil, black pepper and thyme. These were slow roasted for 90 minutes on 150oC. Once they’d cooled I put in the fridge and forgot about them.

On Saturday a friend was coming round for dinner and I only had 20 minutes to come up with something, so I boned-out some chicken thighs, placed in a bowl added Cajun spice and grilled for 25 minutes. In a separate bowl I made a dressing from Extra Virgin olive oil (4 tbsp), White wine Vinegar (2 tbsp), Dijon Mustard (1 tbsp), salt, pepper and a little lemon Juice. I added some mixed lettuce leaves, some sliced spring onions, the chicken and the roasted beetroot from the other day; it went down a storm!

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