Chicken & Beet Salad with Yorkshire Wensleydale & Cranberries

This colourful salad is ideal for a healthy lunch or light dinner – the Yorkshire Wensleydale & Cranberries provides the perfect sprinkle on the top.

Serves 2

Ingredients

• 200g Yorkshire Wensleydale & Cranberries
• 2 chicken breasts
• 3 large cooked beetroot (or 300g packet of steamed beetroot)
• 1 punnet mixed cherry tomatoes
• 1 finely sliced carrot
• 1 small bunch rocket
• 2 tablespoons rapeseed oil
• 1 tablespoon runny honey
• 1 heaped teaspoon wholegrain mustard
• Juice and zest of 1 unwaxed lemon
• Sea salt and cracked black pepper

Method

1. Place the chicken breasts in a bowl and pour over 1 tablespoon of rapeseed oil and the finely grated lemon zest.
2. Add the chicken to a hot griddle or pan and cook for 1-2 min each side, then cook in the oven for 25-30 mins at 180°C.
3. Peel and chop the beetroot into cubes, halve the cherry tomatoes and add to the pan to gently cook through.
4. Mix the honey, mustard, lemon juice and rapeseed oil in a bowl.
5. Add the beetroot, cherry tomatoes, carrot and rocket salad to the bowl and lightly mix.
6. Season the salad with sea salt and freshly cracked black pepper and pour over any chicken juices from the pan.
7. Gently place the salad in the centre of a bowl or plate and slice the chicken to place on top of the salad.
8. Finally, take your Yorkshire Wensleydale & Cranberries and crumble it over the top.