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Chicken, baby spinach and beetroot salad

Chicken, baby spinach and beetroot salad
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Chicken, baby spinach and beetroot salad

Ingredients

  • 2 chicken breast fillets (see tip)
  • 150g baby spinach
  • 425g can baby beetroot, drained, halved
  • 400g can chickpeas, drained, rinsed
  • 1 avocado, cut into 1cm cubes
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons lemon juice
  • Kj 2290, fat 37g, sat fat 8g
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Method

  1. Heat a lightly oiled frying pan on high. Cook chicken for 4 minutes each side, until browned and cooked through. Slice into strips.
  2. Combine baby spinach, beetroot, chickpeas and avocado in a bowl. Top with chicken. Drizzle with combined oil and lemon juice and season to taste.
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