The Dinner Planner


Chicken, Beetroot and Walnut Salad with Fetta Dressing

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VEGETARIAN - Replace Chicken with Chickpeas. GLUTEN FREE - YES. LOW CARB - YES
Servings 4


  • 500 grams chicken breast
  • 4 medium beetroot - peeled and cut into 8
  • 1 red onion - sliced
  • olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 60 grams walnuts - roughly chopped
  • 200 grams baby spinach
  • 60 grams feta
  • 170 grams greek yoghurt
  • 1-2 tbsp lemon juice
  • 2 tbsp dill


  • Preheat oven to 200C
  • On a large baking tray, place the beetroot and onion. Toss with a little olive oil and season with salt and pepper. Pop in oven and roast for 15 minutes.
  • Heat a fry pan over medium heat. Season chicken breasts with salt and pepper and place in pan. Cook each side for 2-3 minutes or until browned. Remove from heat.
  • Remove baking tray from oven. Turn heat down to 180C. Combine balsamic and half the honey and toss with beetroot and onion. Place chicken on tray and return to the oven for 15 minutes.
  • On a small tray, combine the walnuts and remaining honey and place in the oven for the last 10 minutes.
  • To make the dressing, combine the feta, yoghurt, dill and lemon juice in a blender and blitz. Add a little water if needed (this will depend on the yoghurt you have used). Season with salt.
  • Remove the tray from the oven and let the chicken rest for a couple of minutes before slicing it finely.
  • To serve, place the spinach on a plate, add the beetroot and onion. Top with chicken and honeyed walnuts and pour over dressing. Add more dill if you wish.

Tips and Variations

VEGETARIAN - Replace chicken with Chickpeas. Toss the chick peas in a little oil, salt and pepper and bake on the tray with the beetroot. If you like them crunchy, place them on the tray at the start, otherwise warm them through by putting them in half way through. 

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