Honey-glazed chicken, mushroom and beetroot salad

Salads are a great way to enjoy healthy foods in the tastiest way. Done are the days of bland green salad and in comes the delicious fried salad you’ve been dreaming of. Not everybody likes beetroot, but ours is fried with some sweet honey. This honey-glazed chicken, mushroom and beetroot salad is colourful, nutritious, tasty and perfect for lunch or dinner. You might already have the ingredients in your kitchen, making it even better to prepare.

Honey-glazed chicken and beetroot salad tips

The honey helps sweeten the beetroot and if fried enough, gives it a sticky, luxurious texture. The rest of the fried mushrooms and leaves add texture to each bite with lots of healthy vitamins and minerals. The chicken, of course, adds a good amount of protein which is important to have when you’re busy all day. If you want less sweetness, you can leave out the honey and you can cook with some olive oil instead of butter.

If you need a healthy, delicious lunch or dinner meal, try our Honey-glazed chicken, mushroom and beetroot salad. It’s crunchy, healthy goodness.

food, honey-glazed chicken, mushroom and beetroot salad

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Honey-glazed chicken recipe

0 from 0 votes Recipe by Msi Muzi Mathebula Course: MainCuisine: GlobalDifficulty: Easy Servings


servingsPrep time


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minutesTotal time




    100 sliced beetroot

    100 g rocket leaves

    100 g salad leaves

    150 g chicken breast

    80 g feta cheese

    80 g mixed seeds

    30 ml basil pesto dressing

    80 g sliced mushrooms

    80 g sliced baby marrow

    60 ml honey

    80 g butter

    salt and pepper to taste


  • In a pan heat 20g butter make it hot. Add beetroot fry for 2mins add honey fry for another 2mins, let it cool for few minutes.
  • In the same pan add 20g butter fry mushrooms add salt and pepper, fry until the water is out to the mushrooms after done fry let the mushrooms cool down.
  • In the same pan add other 20g of butter fry baby marrow add salt and pepper fry till golden brown. When golden brown, let it cool down for few minutes.
  • Slice the chicken breast into strips. Heat pan add 20g of butter add the chicken, add salt and pepper fry till golden brown after frying the chicken let it cool down.
  • Wash the leafs add them in a salad bowl, add the beetroot, mushrooms, baby marrow, chicken strips, feta cheese, basil pesto dressing, and mixed seeds and serve.


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