Capsicum, beetroot and chicken salad
With its fresh flavours this salad makes a colourful lunch dish.
Ingredients
Serves 4
2 chicken breasts, cooked, cooled and sliced
2 Tbsp chopped coriander
2 Tbsp extra virgin olive oil
white pepper, to taste
pinch salt
300g waxy or salad potatoes, cooked
2 cups lettuce leaves
½ each red, yellow and green capsicum, deseeded and sliced
1 yellow beetroot, sliced
1-2 spring onions, sliced
1 Tbsp chopped parsley
Method
Place chicken, coriander, oil, pepper, salt and potatoes in a bowl and toss.
Place lettuce on plates.
Arrange chicken mixture on top.
Add capsicums, beetroot and spring onions.
Sprinkle with parsley and serve.