Lemon Chicken, Beetroot & Carrot Salad

Would you believe that this is the first salad I’ve ever made?! Somewhat embarrassing, I know. This is my very first meal of my elimination diet that I have put on by my doctor, and it was a total impromptu recipe that turned out surprisingly really well!

When I made this, I wanted something super quick and easy; and something that didn’t need much thought (or ingredients). What I’ve learnt is lemon will go good with anything, and that for salad, I need to double.

I had some chicken breast, some salad and some lemons and so I created this zesty, tangy, delicious recipe. It’s definitely going in my collection of recipes (like I always say, if it’s on the blog, it’s good enough to be re-made, good enough to be shared, etc). I think it would go great with a whole roast chicken or against any meat; as I was making it for myself I just simply made some chicken breast and shredded it in.

I love the tanginess of the lemon and the sweetness of the carrot and the beets, mixed in with the crunchy arugula and the “plain” but very fresh chicken, I think this one is really great.

Beets are anti-inflammatory and full of nutrients such as folate, manganese and iron; lemons are full of vitamin C and the arugula is rich in nutrients like potassium, folate, and vitamins A and C. All those nutrients with the protein of the chicken, and it’s a great salad, all ready in 20 minutes. I hope you like it as much as I do.

(As this was my first salad, I didn’t put enough arugula — I reckon put as much as you want or fill up a bowl like you normally do.

Lemon Chicken, Beet & Carrot Salad

Serves 1


  • coconut oil
  • 200g chicken breast
  • salt and pepper
  • 1 small beetroot, peeled and grated
  • 1 medium carrot, peeled and grated
  • handfuls of arugula


  • juice of half a lemon
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • salt and pepper


1. Season chicken breasts with salt and pepper. Drizzle some coconut oil on a pan over medium heat and allow to get hot. Then add the chicken breast and cook, around 5-8 minutes, depending how thin your chicken breasts are. When done, set aside.

2. In a small bowl, add all the ingredients for the dressing and set aside.

3. In a large bowl, add in the arugula, carrot, beets, and shred the chicken into the bowl. Drizzle the dressing on top and mix well. Enjoy immediately.

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P.S. The AIP Elimination Diet: A Beginner’s Guide and What the Bible Says About Food & Healthy Eating.