Chicken, baby spinach and beetroot salad recipe

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Created by Lucy Nunes

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Photography: Richard Mortimer

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 15 minutes
Course: Entree, Lunch, Side dish

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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Preparation

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.

If you enjoyed this Chicken, baby spinach and beetroot salad recipe then browse more Modern Australian recipes, nut-free recipes, egg-free recipes, low-fat recipes, low-carb recipes, gluten-free recipes, low-cholesterol recipes, low-gi recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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