Warm Chicken & Beetroot Salad

Ingredients

• 12 Chicken Tenderloins
• Macadamia Lemon Kelp Sprinkle 75g
• Macadamia Oil
• Beetroot leaves
• Balsamic Vinegar or Crema di Balsamico

Process

Take 6 Free Range Chicken thighs or 12 Chicken tenderloins & cut into 1cm wide strips.

Lightly sprinkle or roll the chicken strips in Cathedral Cove Macadamia Lemon kelp Sprinkle.

Heat a thin layer of Macadamia Oil to a medium heat in a pan. Place Chicken in the pan & cook for 7 minutes or so on either side.

Remove Chicken & allow time to cool.

Arrange beetroot leaves on a serving plate or dish.

Place Chicken strips on beetroot leaves & garnish with Crema di Balsamico & Macadamia Oil.