Name: Red chicken salad
Yield: 4
Ingredients: 160 ml white wine vinegar; 60 ml caster sugar; 1 red onion , halved, sliced thinly; ½ red cabbage, shredded finely; 20 g flaked almonds; 450 g cooked baby beetroot, drained; 3 cups shredded cooked chicken; 60 ml chives, cut into lengths; 2 small radicchios, leaves separated; 150 g goat’s cheese, crumbled; 1 tbsp extra virgin olive oil

Red chicken salad

A tasty 20 minute chicken salad recipe that could definitely fill you up at lunch.

TOTAL TIME 20 minutes (+ STANDING) | SERVES 4

INGREDIENTS

160 ml white wine vinegar
60 ml caster sugar
1 red onion, halved, sliced thinly
½ red cabbage, shredded finely
20 g flaked almonds
450 g cooked baby beetroot, drained
3 cups shredded cooked chicken
60 ml chives, cut into lengths
2 small radicchios, leaves separated
150 g goat’s cheese, crumbled
1 tbsp extra virgin olive oil

METHOD

WHISK vinegar and sugar together in a bowl until sugar is dissolved. Add onion and cabbage; toss gently to coat.

STAND 30 minutes to pickle slightly. Drain in a colander and discard excess dressing. Season to taste.

MEANWHILE, stir almonds in a pan over medium heat until lightly toasted.

CUT larger pieces of beetroot into irregular shapes. Add beetroot to cabbage mixture with chicken and half the chives; toss gently to combine.

ARRANGE radicchio on a serving platter; top with cabbage mixture, goat’s cheese, almonds and remaining chives. Drizzle with oil.

FOOD TEAM TIP: Feel free to leave the radicchio out of this recipe.

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