Salad with Roasted Beets, Chicken Breast, and Poached Egg
Salads • European
Description
Salad with Roasted Beets, Chicken Breast, and Poached Egg
Ingredients
- Beetroot 1 piece
- Honey-Mustard Dressing ½ cup
- Chickpea 0 oz
- Mixed tomatoes of different colors 2 pieces
- Skin-On Chicken Breasts 1 piece
- Avocado ¼ piece
- Chicken Egg 1 piece
- Water to taste
- Olive Oil 2 tablespoons
- Sesame Oil 1 tablespoon
- Vinegar essence 1 teaspoon
- Honey 1 teaspoon
- Soy Sauce 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sauté the chicken breast in olive oil.
Step 2
Cook the poached egg. In a saucepan with boiling water, add vinegar. Use a spoon to create a whirlpool in the water and gently pour in the egg. Cook for 2 minutes, until the white is set and the yolk remains soft.
Step 3
Slice the roasted beetroot into thin slices.
Step 4
Cut the chicken breast into pieces.
Step 5
On a plate, arrange the salad, tomatoes, avocado, beetroot, chicken, and chickpeas. Season with salt and pepper.
Step 6
Mix the ingredients for the dressing. Drizzle over the salad.
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