Capsicum, beetroot and chicken salad
With its fresh flavours this salad makes a colourful lunch dish.
2 chicken breasts, cooked, cooled and sliced
2 Tbsp chopped coriander
2 Tbsp extra virgin olive oil
white pepper, to taste
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
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.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.2g|