Chicken Tenderloins with Baby Beetroot & Ricotta Salad

Photography by Steve Brown

Chicken salad with baby beetroot and ricotta is easy, fast and low-fat. Perfect!

Serves: 6

Time to prep: 10 minutes

Time to cook: 10 minutes

Ingredients

• 12 chicken tenderloins (about 90g each)
• 2 teaspoons olive oil, plus 1 tablespoon extra
• 2 tablespoons shredded basil leaves
• 8 canned baby beetroots, drained, halved
• 1/2 small red onion, thinly sliced
• 80g baby rocket leaves
• 2 anchovy fillets, roughly chopped
• 1 tablespoon red wine vinegar
• 3 tablespoons (60g) fresh low-fat ricotta

Method

• Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a large non-stick frypan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
• Combine the beetroot, onion, rocket, anchovies, red wine vinegar and extra oil in a large bowl. Divide the mixture among plates and dot with teaspoons of ricotta. Serve topped with chicken.

(Source).