Step-by-step recipe for beet salad with chicken and nuts in tartlets: a list of ingredients and cooking technology. Video recipes.
Beetroot salad with chicken and nuts is an interesting and unusual, nutritious and delicious dish. The combination of ingredients will bring great benefits to the body. Chicken provides a large amount of protein and replenishes energy, beets normalize digestion and serve as a source of nutrients, and nuts are good for the heart, brain, and thyroid gland.
The taste of the finished beetroot salad with chicken and nuts depends on the quality of the ingredients. For this dish, it is best to take chicken fillet, it is less fatty compared to other parts of the carcass and is best combined with juicy boiled beets. Of course, fresh fillets are best, but frozen meat will work as well. The main thing is that the product is of high quality.
It is better to buy small beets, because large fruits are most often grown as a fodder crop for animals and have less usefulness, and also do not have such a good taste.
Buy nuts in the shell and peel them yourself. already purified product loses its properties.
We suggest that you familiarize yourself with a simple recipe for beet salad with chicken and nuts in tartlets with a photo and prepare this healthy dish for the next holiday.
See also how to make a dietary beetroot salad with cottage cheese.
- Calorie content per 100 g - 62 kcal.
- Servings - 5
- Cooking time - 10 minutes
Ingredients:
- Chicken fillet - 500 g
- Beets - 500 g
- Nuts - 100 g
- Yogurt without additives - 100 ml
- Spices to taste
Step by step preparation of beetroot salad with chicken and nuts in tartlets
1. Before preparing beet salad with chicken and nuts in tartlets, prepare all the ingredients. First, boil the beets in lightly salted water. Cooking time depends on the size of the root crop. When the pulp is easily pierced with a fork, the vegetable is ready. Drain the boiling water, fill it with cold water for 5 minutes. Then we clean and chop with a knife in the form of small cubes. If the fruit is too juicy, then put the whole mass in a colander so that the excess liquid is glass.
2. Boil the chicken breast in salted water, adding half an onion, a bay leaf and a few peas of black pepper to a saucepan. When the meat is cooked, we take it out with a slotted spoon and cool it on a plate. We also cut it into small cubes and send it to a container with beets.
3. Lightly fry the walnut kernels in a dry frying pan over medium heat and chop finely. The mass should not be too small so that the taste of the product is well felt in the finished beet salad with chicken and nuts.
4. Season the salad with yogurt, add salt and other flavoring additives to taste. Leave for 30 minutes and then put in tartlets.
5. Beet salad with chicken and nuts in tartlets is ready! It looks great on a festive table and does not need additional decoration. It goes well with almost any side dish and meat dish.
See also video recipes:
1. Beet salad with chicken
2. Salad with chicken breast and beets
