Capsicum, beetroot and potato salad
With its fresh flavours this salad makes a colourful lunch dish.
300g waxy or salad potatoes
2 chicken breasts, cooked, cooled and sliced
2 Tbsp chopped coriander
2 Tbsp extra virgin olive oil
white pepper, to taste
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
Boil potatoes in water until soft. Drain, cool and place in a bowl.
Add chicken, coriander, oil, pepper and salt and toss.
Place lettuce on plates.
Arrange potatoes and chicken on top.
Add capsicums, beetroot and spring onions.
Sprinkle with parsley and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.2g|