Capsicum, beetroot and potato salad

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

Capsicum, beetroot and potato salad


Serves 4

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
pinch salt
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]
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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