Beetroot & avocado salad with mustard dill chicken

Organisation: The Australian Women’s Weekly Food

Cooking time: 30

Serves: 4

Type of recipe: light meals, chicken, salad

Recipe

This Beetroot & Avocado Salad with Mustard Dill Chicken is a celebration of vibrant, fresh ingredients and bold flavors. The tender, mustard-coated chicken, infused with dill and parsley, perfectly complements the earthy sweetness of roasted beetroot and creamy avocado. Paired with crunchy walnuts and a tangy maple syrup dressing, this dish is a feast for both the eyes and the taste buds

Ingredients

400g (12½oz) chicken breast fillets
2½ tablespoons wholegrain mustard
1 cup flat-leaf parsley, chopped finely
1 cup dill sprigs, chopped finely
¼ cup (25g) walnuts, toasted, chopped finely
1 medium lemon (140g)
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup
½ medium iceberg lettuce (250g), cut into chunks
500g (1lb) vacuum-packed cooked beetroot (beets), cut into wedges
400g (121/2oz) can salt-reduced chickpeas (garbanzo beans), drained, rinsed
1 small avocado (200g), sliced

Method

Preheat oven to 210°C/410°F. Line a large oven tray with baking paper.
Place chicken on lined tray; bake for 20 minutes or until cooked through. Cool slightly. Roll chicken in pan juices and brush evenly with 1½ tablespoons of the mustard. Spread herbs and walnuts on a plate, roll mustard-coated chicken in mixture, pressing to coat.
Meanwhile, finely grate rind from lemon, then juice. You will need 2 teaspoons lemon rind and 3 tablespoons juice. Combine rind and juice with oil, maple syrup, remaining mustard and pan juices in a small bowl.
Arrange lettuce, beetroot, chickpeas and avocado among plates, top with sliced chicken. Sprinkle with any remaining herb mixture and drizzle with maple syrup dressing to serve