Step 1

Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a large non-stick frypan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.

Step 2

Combine the beetroot, onion, rocket, anchovies, red wine vinegar and extra oil in a large bowl. Divide the mixture among plates and dot with teaspoons of ricotta. Serve topped with chicken.