Chicken, Green Bean and Beetroot Salad, with a Ginger Balsamic Dressing
 
 
One-bowl meals: the essence of summer simplicity. In this Chicken, Green Bean and Beetroot Salad, you get all your healthy macros, a kick of balsamic and ginger, and toasted pumpkin seeds for crunch.
Paleomantic:
Recipe type: Vegetables, Salads and Sides
This fits: Paleo, Whole 30
Serves: 4
Ingredients
  • 500 grams / 1 pound green beans, topped and tailed
  • 500 grams / 1 pound green beans, topped and tailed
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon fresh ginger, finely minced
  • 1 tablespoon fresh ginger, finely minced
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • ¼ tablespoon freshly ground sea salt
  • ¼ tablespoon freshly ground sea salt
  • 350 grams / 12 oz chicken breast, diced into 2cm / 1 inch cubes
  • 350 grams / 12 oz chicken breast, diced into 2cm / 1 inch cubes
  • 4 medium beetroot, pre-cooked and diced into 2cm / 1 inch cubes
  • 4 medium beetroot, pre-cooked and diced into 2cm / 1 inch cubes
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup cherry tomatoes, sliced in half
  • Optional: 1 perfectly ripe avocado, diced into 2cm / 1 inch cubes
Instructions
  1. Steam or blanch the green beans for 6 minutes, then set aside and allow to cool.
  2. Place the pumpkin seeds into a small pan and lightly toast over a medium heat for a few minutes shaking and tossing at intervals, until they begin to release their oil and start to split. Remove from the heat and allow to cool.
  3. Add the ginger, extra virgin olive oil, balsamic vinegar and salt into a medium bowl and whisk until emulsified and thick. Place ⅔ of the dressing/marinade into a large bowl.
  4. Add the diced chicken to the smaller bowl, toss to coat with the marinade, and allow to sit for at least 15 minutes. Add the beetroot, cherry tomatoes and green beans to the other bowl, and toss well to coat.
  5. Heat a non-stick fry pan. Add the chicken and cook over a medium heat, stirring and tossing occasionally, until all liquids have evaporated and the chicken pieces start to turn golden around the edges. Allow to cool.
  6. Add the chicken and, if using, the avocado, to the salad bowl. Toss thoroughly to combine all ingredients. Sprinkle with the toasted pumpkin seeds.
  7. Enjoy!
Recipe by Paleomantic at https://www.paleomantic.com/chicken-green-bean-beetroot-salad-balsamic-ginger/