Chicken with Beetroot Salad

Coincidentally, another recipe I had decided to do this week also included beetroot! So I had the pleasure of introducing myself to a different way to use this delicious little vegetable!

 This is another WeightWatcher's recipe, this time taken from a WW cookbook called "Members' Favourites".  The original title is Quorn with Beetroot Salad, but it said you could substitute chicken and we had plenty of that in the fridge!  Although Alan had bought pre cooked chicken, so I imagine the points of this recipe is a bit higher using that, than using what was intended.  I must admit, I did not point this correctly. So the points I will give you are not what mine ended up being, but what should be if you use the correct ingredients!

Quorn with Beetroot Salad

serves 2

6 Propoints per serving

35 minutes to prepare

Ingredients:

2 oranges

1-2 Tbs Dijon mustard

140g pack Quorn roast-style sliced fillets ( I had pre cooked chicken in the fridge and used this instead)

1 Tbs chill and garlic sauce 

1 red onion, sliced into half moons

250g (9 oz) cooked beetroot, (vacuum packed, not in vinegar), sliced

70g rocket leaves

2 Tbs low fat plain fromage frais

salt and freshly ground black pepper

1.  Finely grate the zest from the oranges and mix with the Dijon mustard in a large bowl.

2.  Over another large bowl, to catch all the juices, peel and cut the oranges into segments. Add 2 tablespoons of the orange juice to the orange zest and mustard mixture, along with the Quorn. Stir to coat, then put to one side.


















3.  Add the chilli and garlic sauce to the bowl with the orange segments and stir.  Add the onion and beetroot, stirring gently to mix.

4.  Heat a non stick frying pan and add the Quorn and its marinade.  Cook over a low heat, turning the Quorn occasionally, for 5 - 6 minutes.  With my chicken being pre-cooked, I put this in a microwavable bowl and cooked it for about 1.5 minutes.  Just to get the benefit of the marinade.  I think this would be even more tasty cooking it as instructed!

5.  Tip the warm Quorn or chicken! into the orange and beetroot salad and add the rocket leaves.  Toss everything together and season to taste.  Serve each portion topped with 1 tablespoon of fromage frais.  It all depends on what I can find when food shopping.  This time I used half fat Creme Fraiche because I could not locate any fromage frais.  I also substitute plain yogurt or sour cream.  Whatever I can find at the time!

I must admit I am not really a fan of rocket but try to follow the recipe ingredients, if not the instructions, to the letter whenever possible.  Next time I make this, I will just use normal lettuce or a variety of lettuce leaves.

Try this

In step 4, you could use 140g (5 oz) sliced skinless boneless chicken breast instead of Quorn, for the same ProPoints values per serving.

"Don't just eat at McDonald's, get something a bit better.  Eat a salad.  That is what fashion is.  It is something that is a bit better."  

Vivienne Westwood

Quorn with Beetroot Salad

serves 2

6 Propoints per serving

35 minutes to prepare

Ingredients:

2 oranges

1-2 Tbs Dijon mustard

140g pack Quorn roast-style sliced fillets

1 Tbs chill and garlic sauce

1 red onion, sliced into half moons

250g (9 oz) cooked beetroot, (vacuum packed, not in vinegar), sliced

70g rocket leaves

2 Tbs low fat plain fromage frais

salt and freshly ground black pepper

1.  Finely grate the zest from the oranges and mix with the Dijon mustard in a large bowl.

2.  Over another large bowl, to catch all the juices, peel and cut the oranges into segments.  Add 2 Tablespoons of the orange juice to the zest and mustard mixture, along with the Quorn.  Stir to coat and then put to one side.3.  Add the chilli and garlic sauce to the bowl with the orange segments and stir.  Add the onion and beetroot, stirring gently to mix.

4.  Heat a non stick frying pan and add the Quorn and its marinade.  Cook over a low heat, turning the Quorn occasionally, for 5 - 6 minutes.

5.  Tip the warm Quorn into the orange and beetroot salad and add the rocket leaves.  Toss everything together and season to taste.  Serve each portion topped with 1 tablespoon of fromage frais.

Try this

In step 4, you could use 140g (5 oz) sliced skinless boneless chicken breast instead of Quorn, for the same ProPoints values per serving.