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Nutrition info

AmountPer 210 g serving
  • Calories230
  • Protein19 g
  • Fat9 g
  • Saturated fat2 g
  • Carbohydrates20 g
  • Fibre3 g
  • Sugars15 g
  • Cholesterol45 mg
  • Sodium300 mg
% Daily ValuePer 210 g serving
  • Potassium14
  • Calcium6
  • Iron10
  • Vitamin A8
  • Vitamin C40
  • Vitamin B628
  • Vitamin B1214
  • Folate35
  • Magnesium
  • Zinc12
Food prep tip

Grated Beet & Chicken Salad with Cranberry Vinaigrette

  • Salads
  • Appetizers
  • Gluten Free
  • Quick 'n' Easy
  • Lunch
  • Breast
Prepping30min
Cooking10min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 19 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Grated Beet & Chicken Salad
Cranberry Vinaigrette

Step by step

1
Finely shred cabbage and radicchio and add to salad bowl. Grate the raw beet and add to salad with the baby spinach. Toss.
2
Make vinaigrette by pureeing whole cranberries, red wine vinegar, olive oil, honey, ground cumin, salt and pepper in the blender.
3
Cut chicken breast into 6-8 equal strips cutting across the grain. Heat olive oil over medium heat in a non-stick skillet. Add chicken strips and sprinkle one side with 1/4 tsp (1.25 mL) ground cumin. Sauté until browned on one side approximately 5 minutes. Flip and sprinkle other side with another 1/4 tsp (1.25 mL) ground cumin. Sauté another 5 minutes or until cooked through at centre (165°F (74°C)). Drizzle honey over strips during last minute of cooking.
4
To serve, place chicken strips over salad. Garnish with the sliced green onion and a sprinkle of poppy seeds. Serve with cranberry vinaigrette.