Rocket, beetroot, chicken salad with parmesan and balsamic dressing

If there was a definition of a “throw-together” salad, this would be it! A “throw together” salad is exactly what it sounds like- a salad that is mainly “thrown” together, without the messy chopping.

The peppery flavours from the rocket match perfectly with the sweetness of the beetroot. The balsamic dressing is the perfect match for this salad, with its dark golden syrupy consistency that clings to the rocket leaves and gets soaked up the chicken.

Ingredients

FOR THE SALAD

• 250 g / 8 oz canned baby beetroot, halved or quartered if they are large
• 120 g / 4 oz baby rocket leaves
• 60 g feta (preferably Danish, otherwise Greek), or goats cheese
• 3 tbsp walnuts, lightly crushed with your fingers
• 500 g (1lb 2oz) chicken breasts
  

FOR THE DRESSING

• 2 1/2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (ordinary, not aged or glazed)
• 1 tbsp honey
• 1/2 tsp salt
• Black pepper

Method

1. Combine the dressing ingredients in a jar, and shake well. You might need a spoon to break up the honey to mix it in properly. Adjust salt to your taste.
2. Place rocket lettuce in a serving bowl.
3. Scatter over the beetroot. No need to toss it – because of the weight, it should disperse throughout fairly well
4. Put chicken breasts between two sheets of greaseproof paper and bash with a rolling pin until they are even 1cm (1⁄2in) thick. Brush chicken on both sides with a little oil and season. Heat a large frying pan over medium heat and fry chicken until golden and cooked through, turning occasionally.
5. Once the Chicken is cooked, cut it into pieces and add it to your salad
6. Add parmesan to taste. enjoy!