Beet and Chicken Salad
67Min
4Servings
285Cal
EasyLevel
Gluten freeKid friendlyhigh-protein
#salad#beet#chicken#healthy#protein
Equipment
Pot
Stove
Cutting board
Knife
Colander
Mixing bowl
Mixing spoon
Serving plate
Ingredients
Main Ingredients
chicken breast (boiled, diced)
400 g
beet (boiled, diced)
300 g
pickled cucumber (diced)
200 g
onion (finely chopped)
200 g
canned beans (drained, rinsed)
250 g
Dressing & Garnish
mayonnaise
80 g
green onion (chopped)
30 g
Instructions
1
Prepare the chicken
Boil chicken breast until fully cooked and tender.
20 minMedium heattimer 20 min
Check doneness by cutting through the thickest part - juices should run clear
2
Cook the beet
Boil the beet until it becomes fork-tender.
30 minMedium heattimer 30 min
3
Prepare vegetables
Dice the cooled beet, chop the pickled cucumbers and onion, drain and rinse the beans.
10 min
4
Combine salad
In a large bowl, combine diced chicken, beet, cucumbers, onion, and beans. Add mayonnaise and mix gently.
5 min
5
Garnish and serve
Garnish with chopped green onion and serve chilled.
2 min
Original recipe
Storage
Fridge: 2 days
Reheat: Serve cold - no reheating needed
Store in airtight container. Best consumed within 2 days for optimal freshness.
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