Mustard griddled chicken, beetroot & orange salad
Mustard griddled chicken, beetroot & orange salad requires around 30 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 245 calories, 25g of protein, and 9g of fat per serving. For $1.91 per serving, you get Head to the store and pick up chicken thighs, olive oil, vacuum-packed beetroot, and a few other things to make it today.
Instructions
Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning.
Add the chicken and stir well.
Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through.
Place on a plate to rest while you assemble the salad.
Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices.
Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together.
Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.
Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc
Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
![Hanna Chardonnay]()
Hanna Chardonnay
With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.