Photo: Jakob Fridholm/imagebank.sweden.se
Salad with grilled chicken, baked beets and goat cheese
: Jesper Johansson, Grythytte akademi
: Main
: 10
Ingredients
Grilled chicken:
- 2 chickens. 2kg in total, about 0,8kg chicken meat
- salt, paprika and pepper
- 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 50g (1¾ oz) butter
Salad:
- 800g grilled chicken meat
- 5-10 beets, 1-2 per serving, washed (+ salt)
- 200g of romaine lettuce, trimmed and rinsed
- 100g radishes + tops, trimmed and rinsed
- 50g spring onions, trimmed and rinsed
- 50g parsley, trimmed and rinsed
- 100g walnuts, roughly chopped
- ½dl (¼ cup) canola oil, cold pressed
- 1-2 lemons
- 250g goat’s cheese, Swedish variety
- salt and pepper
Instructions
Grilled chicken:
- Heat the oven to 150°C/300°F
- Wash the chicken with cold water inside and out.
- Cut up chicken breast and thigh, thigh bone (save the “clubs” for another time); cut a cross on the thighs on the flesh side.
- Season with salt, paprika and white pepper and lemon juice, soy sauce and honey.
- Fry the chicken pieces in the butter until it receives a nice color.
- Cook in the oven for about 10 minutes (core temperature 72°C/161°F).
- Divide the chicken meat into small pieces, 4-5 per serving.
Baked beets:
- Put the beets on coarse salt and bake in the oven at 175°C/350°F for about 45 minutes, depending on size. Beets should be soft throughout.
- Cool the beets and peel them.
- Slice beets into 3 mm slices.
Salad:
- Tear lettuce into rough pieces.
- Slice the radishes.
- Shred the spring onions and parsley.
- Grate lemon zest.
- Mix canola oil with lemon juice for a dressing.
- Mix lettuce, radishes, onions, parsley in bowl. Turn over the dressing, season with salt and pepper.
- Arrange the salad as shown, sprinkle walnuts and lemon zest on top.
