Crunchy Beetroot Slaw with Grilled Chicken

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 skinless chicken breasts, flattened slightly
• 2 tbsp olive oil
• 1 red eating apple, peeled
• 1 tbsp lemon juice
• 1 raw beetroot, peeled
• leaves from the beetroot (if you have them), washed
• handful rocket leaves
• 50g toasted hazelnuts, very roughly chopped
• 2 tbsp red wine vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a grill pan or skillet over medium-high heat. Brush the flattened chicken breasts with 1 tbsp of the olive oil and season nothing beyond what is listed.

2. Grill the chicken for 5 to 6 minutes per side until it reaches 165°F (74°C) in the thickest part. Rest on a board for 3 minutes, then slice.

3. Meanwhile, coarsely grate the peeled beetroot and the peeled red apple. Toss the apple with the lemon juice to keep it from browning.

4. Wash the beetroot leaves, pat dry and roughly shred them. Add them to a large bowl with the grated beetroot, apple and rocket leaves.

5. In a small bowl, whisk the red wine vinegar with the remaining 1 tbsp olive oil. Pour over the slaw and toss to combine.

6. Scatter the roughly chopped toasted hazelnuts over the slaw. Pile the sliced chicken on top and serve while the chicken is still warm.