3x15LunchBoil15 min
Warm Chicken, Beetroot and Cauliflower Salad
A filling warm lunch salad: chicken adds protein, beetroot brings a gentle sweetness, and cauliflower makes the dish light and voluminous.
3 main products
Cooked chicken breast - 120 gBoiled beetroot - 100 gCauliflower - 160 g
Allowed extras
salt, black pepper, herbs, lemon juice
252 kcalP: 41F: 5C: 12
Cooking
- 1Break the cauliflower into small florets and rinse them.
- 2Put a pot of water on the stove. When the water boils, add the cauliflower and cook for 5–6 minutes until tender but not mushy.
- 3Drain the water and let the cauliflower cool slightly.
- 4Cut the cooked chicken breast into bite-sized pieces.
- 5Slice the beetroot into cubes or thin slices.
- 6Place the chicken, beetroot, and cauliflower in a bowl.
- 7Add salt, pepper, and a little lemon juice to taste, mix gently, and serve right away.
Menu type
Moderate calorie