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Chicken tenderloins with baby beetroot and ricotta salad

Name: Chicken tenderloins with baby beetroot and ricotta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
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

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Chicken tenderloins with baby beetroot and ricotta salad

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

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

1.

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.
2.

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.