Chicken, Beetroot, Fetta and Pine Nut Salad – Serves 2


400g Chicken Breast

120g packet Spinach Leaves

450g tin Baby Beetroot (can use fresh/baked beetroots as well)

100g Danish Fetta (Or fetta of your choice)

2 Tablespoons of Pine Nuts (toasted if preferred)

Olive oil

Balsamic Vinegar

Salt and Pepper



  1. Place 1 teaspoon of oil in pan.
  2. Place chicken breast in pan and season with salt and pepper – cook on medium heat until golden brown and cooked through. Remove from heat to rest.
  3. Place Spinach leaves on serving plate – halve if only for one serving.
  4. Slice baby beetroot in halves and scatter over the top of spinach leaves.
  5. Crumble fetta over spinach and beetroot.
  6. Sprinkle pinenuts over salad – toast pine nuts prior to sprinkling if desired.
  7. Slice chicken breast and place on salad (half for one serving, full for 2 servings).
  8. Drizzle with olive oil and balsamic vinegar.

Check out some of our other meals too!


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