Smoked Chicken Breast Salad with Radicchio, Beetroot & Apple
Published 19th April, 2021
Cuisine: Australian Serves: 4
Preparation: 15 Mins Cooking: 10 Mins
Ingredients
- 2 Barossa Fine Foods smoked chicken breast singles
- 1 bunch baby beetroot
- 2 Red Delicious apples
- 1 tbsp lemon juice
- 1 radicchio lettuce
- ½ cup pecans
- 200g Persian feta
- Red sorrel leaves, to garnish
- 2 tbsp wholegrain mustard
- 1 cup olive oil
- ⅓ cup apple cider vinegar
- ½ tsp sea salt
- Black pepper
Method
- Preheat the oven to 180°C. Arrange the pecans in a single layer on a tray lined with baking paper and toast in the oven for 7–10 minutes or until golden. Allow to cool.
- Wash and peel the baby beetroot, then steam until tender. Allow to cool and slice in halves.
- Using a sharp knife, slice the apples into thin rings and place in a bowl of cold water with the lemon juice. Set aside.
- To make the dressing, place the apple cider vinegar, wholegrain mustard, sea salt and black pepper in a bowl. In a steady stream, pour in the olive oil while whisking until combined. Taste and adjust seasoning if needed.
- To assemble the salad, wash the radicchio leaves and arrange in a large bowl or on a platter. Layer over the sliced apples, then slice the smoked chicken breasts and add to the salad. Add the beetroot and pecans, crumble over the Persian feta, drizzle with the dressing and garnish with the sorrel leaves.
Cook’s Tip
- The salad may be served individually on plates as an entrée. If sorrel leaves are not available, substitute with parsley leaves.
where to find us
- Find Barossa Fine Foods **smoked chicken breast** in select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.
