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Recipes Dinner Healthy

Grilled Chicken, Beetroot, Feta and New Potato Salad

Ingredients
  • Chicken breasts
  • Packet of cooked beetroot
  • New potatoes
  • A handful of spinach
  • Feta cheese

Instructions

Step 1

The real beauty of this recipe is that - and this is hard to believe - there are only five ingredients.

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Step 2

Heat a big pot of water until it boils. Keep it on full heat.

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Step 3

Get out your two chicken fillets (I was doubling up so I had lunch for the next day).

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Step 4

Slice the chicken a thin as you can. The proper terminology for this is to butterfly it, but all you're trying to do is make it a little thinner.

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Step 5

Spread a bit of olive oil and a good lashing of salt and pepper on it.

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Step 6

When the water comes to boil, throw in the potatoes. Pick nice small ones because they taste better and cook faster.

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Step 7

This is what things should look like now. Stick on the nice big cast iron griddle pan (or a frying pan, if you don't have one).

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Step 8

When it comes up to a nice temperature, add the chicken breasts. Note that you don't need any additional oil, only what's already on the breasts.

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Step 9

While all that stuff cooks, it's time to mix the salad together. This is a two-minute job.

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Step 10

Bunch the spinach up in one hand so it's easy to chop.

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Step 11

Cut it into nice thin slices. This is for no other reason than making it look pretty.

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Step 12

Put it into a bowl.

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Step 13

Chop off a nice generous chunk of feta.

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Step 14

When the chicken is starting to cook about 50% through, it's time to turn it. Make sure you don't turn it all the time, or you won't get those lovely grill marks. In other words, don't be impatient.

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Step 15

When it's flipped over, it should look like this. Lovely grill marks and not overcooked.

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Step 16

Take the potatoes out of the water once they're soft and you can easily insert a knife into the middle.

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Step 17

Cut them in half.

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Step 18

MIx them up with the spinach and the feta.

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Step 19

Add a little dribble of oil. Doesn't need too much at all.

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Step 20

Chop up the beetroot. You want to put this in at the very end as it stains everything.

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Step 21

Mix all the salad together in a bowl and get ready to serve it up.

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Step 22

Serve it with the grilled chicken breast and it will look as pretty as a picture. Save whatever is left for lunch tomorrow (and impress all your co-workers).

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Written By

Niall Harbison

Niall founded our sister site Lovin' Dublin with a few simple aims: discover new places to eat in Dublin and share simple recipes cooked up in his kitchen.

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