Capsicum, beetroot and chicken salad

With its fresh flavours this salad makes a colourful lunch dish.

Capsicum, beetroot and chicken salad


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


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]
Energy 510kj
Protein 5.3g
Total fat 4.1g
- saturated fat 2.2g
Carbohydrates 14.2g
- sugars 1.8g
Fibre 3.1g
Sodium 179mg

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