Beetroot salad sounds simple. But if the vegetable is supplemented with chicken and sunflower seeds, then the dish can surprise even the most strictly gourmet! I propose an unusual and healthy recipe for winter salad.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
First, I will say a few words of praise about the root vegetable, like beets. This is a real pantry of useful properties. It contains a lot of proteins, fats, fiber, organic acids and dyes. The vegetable contains many sugars, valuable vitamins and minerals. For salads, it is used boiled, baked or raw. If you want to bake it, then wrap the washed root vegetable, wrap it in foil and bake it on the middle shelf of the oven. For cooking, it is poured over with drinking water and a pinch of citric acid is added to keep the color bright. The cooking time, both when boiling and baking, depends on the size of the vegetable. Small fruits are usually ready in 40 minutes, large ones - 1.5 hours. Fresh beets are simply peeled and grated or cut into thin strips.
Any part of a chicken carcass for a salad can be used. Fillets are usually used, but thighs or drumsticks will work as well. The poultry is also processed in two ways of heat treatment: fried or boiled. If extra calories are not terrible, then you can fry the bird in a pan in vegetable oil, for a leaner salad it is better to boil it. There will also be delicious poultry in baked salad.
Sunflower seeds also play a significant role in this dish. They add piquancy, satiety and taste. They are used both fried and raw. The first option is, of course, tastier, but it is also more high-calorie.
- Caloric content per 100 g - 225 kcal.
- Servings - 3
- Cooking time - 30 minutes
Ingredients:
- Chicken fillet - 2 pcs.
- Beets - 1 pc.
- Eggs - 2 pcs.
- Pickled cucumber - 2 pcs.
- Sunflower seeds - 50 g
- Mayonnaise - for dressing
- Salt to taste
Step-by-step recipe for chicken, beetroot and seed salad:
1. Boil the eggs until they are cool. To do this, dip them in cold water and cook after boiling for 8 minutes. Then cool in ice water, peel and cut into cubes with edges of 5-7 mm.
2. Rinse the chicken fillet, place in a cooking pot and boil for half an hour. Then cool completely and cut into pieces or tear along the fibers. Do not pour out the broth, but use it for cooking the first course. Optionally, you can fry the chicken in a pan in vegetable oil. But then the salad will become much more nutritious.
3. Remove the pickles from the brine and wipe with a paper towel. Cut them into cubes.
4. Boil the beets in salted water or bake in the oven. Cool completely afterwards. Since this process takes the most time, I advise you to harvest the beets in advance, for example, in the evening.
5. Place the sunflower seeds in a skillet and fry over medium heat. Stir them occasionally to prevent the seeds from burning.
6. Place all food in a deep bowl and add mayonnaise. Although, for a dietary meal, you can season the salad with classic low-fat yogurt.
7. Mix the products well, adjust the taste with salt and serve the salad to the table.
See also a video recipe on how to cook chicken salad with beets.
