Beetroot and Spinach Chicken Salad Recipe
A vibrant, flavourful salad that combines juicy chicken, earthy beetroot, and fresh spinach — a heart-healthy meal packed with colour and taste.
Nutrictional Value
This dish is a powerhouse of nutrients supporting cardiovascular wellness. Beetroot boosts blood flow and reduces blood pressure through natural nitrates, while spinach provides potassium and fibre for heart and digestive health. Lean chicken adds protein for muscle repair, and the red pepper sauce infuses antioxidants and anti-inflammatory benefits from garlic, ginger, and bell peppers.
Ingredents
- 1 cup raw baby spinach
- 1 chicken breast (seasoned with salt, black pepper, and cayenne pepper)
- 1 medium beetroot (boiled and diced into cubes)
- ½ cup feta cheese (crumbled)
- 1 small onion (diced)
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp red pepper sauce (homemade with ginger, garlic, chillies, and red bell pepper)
- Red Pepper Sauce:
- 2 red bell peppers
- 1-inch ginger piece (grated)
- 3 garlic cloves (minced)
- 2-3 red chillies (deseeded if preferred)
- Olive oil for cooking
Directions
Season the chicken breast with salt, black pepper, and cayenne pepper. Pan-fry it in olive oil over medium heat until fully cooked and golden brown. Set aside.
Boil the beetroot until tender, then peel and dice into cubes. Set aside.
To make the sauce, sauté the ginger, garlic, and chillies in olive oil until fragrant. Add the red bell peppers and cook until soft. Blend the mixture until smooth and store in the fridge.
In a bowl, mix the diced beetroot with balsamic vinegar, olive oil, diced onion, crumbled feta cheese, and 2 tablespoons of red pepper sauce. Toss until the beetroot is well-coated.
Place the raw baby spinach as the base on the plate. Add the marinated beetroot mixture on top, and finally, place the fried chicken breast on the side.
This dish is colourful, flavourful, and rich in nutrients that support heart health and help manage blood pressure.