Best with Cooked Beets

Beet, Wild Rice & Herb Salad w/ Cumin Spiced Chicken

Prep Time: 20 min // Cook Time: 40-50 min Servings: 4

What to do

  1. Marinate the chicken by mixing together the olive oil, cumin, crushed garlic, salt and pepper and rub all over the chicken breasts.  Set aside whilst you make the salad.  The chicken can be marinated up to 24 hours ahead of time.
  2. For the salad, cook the wild rice according to the packet instructions – it should take between 30-40 minutes.  Drain and rinse under cold running water.  Drain really well and tip into a large bowl.
  3. Stir the spring onions, herbs and beets through the rice.
  4. Mix together the dressing ingredients and taste to check the seasoning.  It may need a little more vinegar if the orange juice is particularly sweet.  Stir the dressing through the salad.  Set aside whilst you cook the chicken.

What you’ll Need

For the chicken:

4 chicken breasts
2 tbsp olive oil
2 tsp cumin seeds, roughly chopped
2 garlic cloves, crushed
salt and freshly ground black pepper

For the salad:

400g wild rice, or white & wild rice mixed
500g cooked beets, chopped into chunks
1 bunch spring onions, finely sliced
1 small bunch each of mint, coriander and dill (reserve some for garnishing), all roughly chopped

For the dressing:

Juice and zest of 1 orange
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper

To serve:
4 tsp Greek yogurt
A few sprigs of dill