Barbeque Maple Chicken and Beetroot Salad| Robertsons
Barbeque Maple Chicken and Beetroot Salad

Barbeque Maple Chicken and Beetroot Salad

Easy to put together and full of flavour, this delicious chicken salad is made using spinach, Robertsons Barbeque Spice, beetroot, goat's cheese, pomegranate and chicken.

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Prep Time: 15

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Cook Time: 30

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Serves: 4

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Difficulty: easy

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  • 30 ml olive oil
  • 30 ml Robertsons barbecue spice
  • 60 ml maple syrup
  • 500 g chicken fillets
  • 250 g red and yellow beetroot, peeled
  • 100 g spinach
  • 100 g pomegranate seeds
  • 200 g goat cheese, roughly crumbled
  • 60 ml store bought salad dressing
  • Serving Size 4

    Amount per serving

    • Energy 462
    • Protein 35.0g
    • Carbohydrate incl. fibre 17.3g
    • Carbohydrate excl. fibre 15.2g
    • Sugar 15.0g
    • Fibre 2.1g
    • Fat 27.8g
    • Saturated Fat 6.8g
    • Unsaturated Fat 18.8g
    • Monounsaturated Fat 13.8g
    • Polyunsaturated Fat 5.0g
    • Trans Fat 0.1g
    • Cholesterol 122mg
    • Sodium 975mg
    • Salt 2.44g
    • Calcium 6%
    • Iron 19%
    • Potassium 21%
    • Vitamin C 18%
    • Vitamin A 38%


  1. Bring a large saucepan with salted water to the boil, add the beetroot and lower the heat and simmer for 20-25 minutes or until the beetroot is tender. Drain and leave to cool. Slice the beetroot thinly.

  2. In a bowl combine the olive oil, Robertsons Barbeque Spice, maple syrup and rub all over the chicken. Heat a griddle pan and grill the chicken over medium heat, while basting with the extra oil for 8-10 minutes or until golden brown and cooked. Leave to cool slightly and flake the chicken with a fork.

  3. Combine the beetroot, spinach, goats cheese, pomegranate seeds and chicken in a large bowl. Toss the salad dressing through before serving.