Chicken Salad with Glazed Beets and Saint Agur cheese

I love the taste of balsamic glazed beets and blue cheese together. In this chicken salad I have added the pungent, peppery flavored arugula, toasted pine nuts and a little onion, making a great combination of flavors and textures.

Chicken Salad with Glazed Beets and Saint Agur cheese

Recipe:

Servings: 2
Time: 30
Difficulty: easy

7 oz. organic chicken breast, sliced
1 tablespoon butter
Salt and pepper
2 oz.(60 g) mixed salad with arugula
4 thinly sliced onion rings
1/2 cucumber, diced
3,5 oz. (100g) saint Agur cheese, or your favorite blue cheese
2 beets
1/2 cup balsamic vinegar
1 tablespoon olive oil + a little to drizzle
1 tablespoon chopped parsley
1 oz. (30 g) toasted pine nuts

Peel and dice the beets, then cook them in the balsamic vinegar with salt and pepper. When the beets are tender and the balsamic vinegar is reduced to a syrup, stir in a little olive oil. Remove from heat.

Season the chicken with salt and pepper. Heat a large skillet, and fry the chicken in butter over moderately high heat, turning a few times, until lightly browned and cooked through.

Combine all of the salad ingredients and toss together. Drizzle a little olive oil, scatter pine nuts and fresh herbs on top and serve.Chicken Salad with Glazed Beets and Saint Agur cheese

© endofpain.net – 2014

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: