• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B6, C, E
MineralsManganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 chicken breast fillets (see tip)

  2. 150g baby spinach

  3. 425g can baby beetroot, drained, halved

  4. 400g can chickpeas, drained, rinsed

  5. 1 avocado, cut into 1cm cubes

  6. cup (60ml) extra virgin olive oil

  7. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  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.

  3. Tip: For a super-quick, no-cook version, buy half a barbecued chicken and slice or shred it to add to the salad.


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