Chicken, baby spinach and beetroot salad
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.