Griddled Citrus Chicken, Root & Avocado Salad | Abel & Cole
Griddled Citrus Chicken, Root & Avocado Salad
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Prep: 20 mins
Cook: 40 mins
Get to the root of dinner with this hearty, barley-studded chicken salad, full of purple and red ribbons of carrot and beetroot and topped with creamy avocado and a bright citrus dressing.
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854 kcal
(per portion)
Ingredients you'll need
  • 2 golden beetroot
  • 400g bunch purple carrots
  • 2 tsp coriander seeds
  • 2 garlic cloves
  • 150g pearl barley
  • 1 red onion
  • 1 orange
  • 1 lemon
  • 2 tbsp honey
  • 250g chicken breast mini fillets
  • 2 tsp cumin seeds
  • 1 avocado
  • 50g watercress
From your kitchen
  • 1 ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Chop the leaves and stalks off the carrots. Set the leaves to one side. Scrub the carrots and beetroot. Slice the beetroot into 1cm-thick rounds. Cut the carrots in half lengthways.

  • 2.

    Lightly crush 2 tsp coriander seeds in a pestle and mortar (or use a small bowl and a jam jar). Place the veg on a baking tray. Drizzle over 1 tbsp olive oil. Scatter over the coriander seeds with a pinch of salt and pepper. Toss together. Drop on the garlic cloves, unpeeled. Roast for 40 mins.

  • 3.

    While the veg roast, tip the barley into a pan. Cover with 500ml boiling water. Pop on a lid. Simmer for 20 mins till just tender. Drain, tip back into the pan and leave to cool.

  • 4.

    While the barley cooks, peel and thinly slice the onion. Zest and juice the orange and lemon into a bowl. Whisk in 2 tbsp honey and season. Add the onion and toss to coat. Leave to pickle.

  • 5.

    When the veg have roasted for 30 mins, set a griddle or frying pan on a high heat. Toss the chicken fillets with ½ tbsp olive oil and a pinch of salt and pepper. Place them in the pan and cook for 4-5 mins on each side till cooked through. Scatter over 2 tsp cumin seeds and cook for a further 1 min. Place them on a plate.

  • 6.

    Quarter the avocado and scoop out the flesh, discarding the stone. Wash the carrot leaves well. Finely shred a small handful of them. Spoon the onions into the barley, leaving most of the citrus liquid in the bowl. Add the carrot leaves. Stir together, taste and season.

  • 7.

    Pluck the garlic from the veg tray and squeeze out the flesh. Stir it into the reserved citrus marinade. Add the chicken fillets and stir to coat them.

  • 8.

    Arrange the watercress on a serving platter or a couple of plates. Pile on the onion barley, roast veg and the chicken. Pour over the citrus dressing. Finish with the avocado quarters and serve.

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