Salad with baked beetroot, chicken breast and poached egg
2 servings
20 minutes
Salad with roasted beetroot, chicken breast, and poached egg is a harmony of flavors and textures worthy of the best gastronomic traditions of Europe. Roasted beetroot adds a sweet earthy note that complements the tender, slightly roasted chicken breast. The poached egg adds a creamy texture while chickpeas provide a light nutty crunch. Tomatoes and avocado refresh the taste, and sesame and olive oil with honey-soy sauce create a refined, balanced dressing. This salad can be served as a light lunch or an exquisite appetizer before main courses. Its elegance makes it an ideal choice for cozy family evenings as well as formal dinners. The dish is rich in beneficial nutrients, offering enjoyment while caring for health.
1
Fry the chicken breast in olive oil.
- Chicken breast: 1 piece
- Olive oil: 2 tablespoons
2
To poach an egg. Add vinegar to boiling water in a saucepan. Create a whirlpool with a spoon and gently pour in the egg. Cook for 2 minutes until the white is firm and the yolk remains soft.
- Chicken egg: 1 piece
- Vinegar: 1 teaspoon
- Water: to taste
3
Slice the roasted beetroot into thin slices.
- Beetroot: 1 piece
4
Cut the chicken breast into pieces.
- Chicken breast: 1 piece
5
Place salad, tomatoes, avocado, beetroot, chicken, and chickpeas on a plate. Add salt and pepper.
- Avocado: 0.3 piece
- Yellow tomatoes: 2 pieces
- Chickpeas: 30 g
- Beetroot: 1 piece
- Chicken breast: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Mix the dressing ingredients. Drizzle over the salad.
- Salad dressing: 0.5 glass
- Sesame oil: 1 tablespoon
- Honey: 1 teaspoon
- Soy sauce: 1 teaspoon
