Chicken salad with beetroot and nectarines
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Kifli Kukták
Ez a különleges csirkesaláta a sült cékla földes aromáját ötvözi a lédús nektarin édességével és a krémes kecskesajt selymességével. A ropogós mogyoró és a friss bébispenót teszi teljessé ezt a gourmet fogást, amely tökéletes választás egy könnyű, mégis laktató ebédhez vagy vacsorához.
Ingredients
Preparation method
Preheat the oven to 160 °C.
Wrap the beetroot in aluminum foil along with the thyme sprigs and coarse salt. Place in the oven and bake for about 2 hours until soft. Let the roasted beetroot cool, peel it, and cut it into wedges.
Cook the chicken until tender (or use leftover roasted chicken), let it cool, and cut it into bite-sized pieces.
Chef's tip
Leftover roasted or cooked chicken from the previous day is also excellent for this dish.
Instead of goat's cheese, you can also use plain cream cheese or feta if you prefer a milder flavor.
Use a mild, not too overpowering olive oil for the dressing.
Spinach leaves soaked in ice water will be extra crispy and stay fresh longer.
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