Name: Chicken, baby spinach and beetroot salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 chicken breast fillets; 150 gram baby spinach; 425 gram can baby beetroot, drained, halved; 400 gram can chickpeas, drained, rinsed; 1 avocado, cut into 1cm cubes; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon lemon juice; salt and pepper, to season

Chicken, baby spinach and beetroot salad

Fresh, healthy and satisfying, this wholesome chicken, baby spinach and beetroot salad tossed with chickpeas and avocado is packed full of goodness and can be ready in no time at all.

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

2 chicken breast fillets

150 gram baby spinach

425 gram can baby beetroot, drained, halved

400 gram can chickpeas, drained, rinsed

1 avocado, cut into 1cm cubes

1/4 cup (60ml) extra virgin olive oil

2 tablespoon lemon juice

salt and pepper, to season

Method

1.Heat a lightly oiled frying pan on high. Cook chicken 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. Combine lemon juice and olive in a small bowl. Drizzle over salad and season to taste.

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Ingredients

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