Chicken, Beetroot and Chickpea Salad

This is a great salad to have for lunch.

Easy to prepare, extremely satisfying,

whilst having mouth watering flavours.

Poached chicken breasts are succulent and tender,

making them a great alternative to store-bought chicken.

I poach a few breasts at the beginning of the week

to use in our lunches: Sandwiches or Salads.

For lunch on the go or at the office

INGREDIENTS (Serves 2)

1 Chicken Breast, poached and thinly sliced (method below)

70g Baby Rocket

1 Small Cucumber, halved length ways

200g of Canned Chickpeas, drained and rinsed

2 Tbsps Mint, coarsely chopped

225g Can of Sliced Beetroot, quarter or halve the slices

1/2 Small Red Onion, thinly sliced

50g Feta, crumbled (optional)

Salt and Pepper, to season

Dressing

1 Tbsp Olive Oil
2 Tbsps Red Wine Vinegar
1/4 Tsp Dijon Mustard
1 Garlic Clove, minced


METHOD

For the dressing: place olive oil, vinegar, mustard and garlic in a small screw-top jar. Shake to combine.

Combine cucumber, rocket, chickpeas, onion and mint in a salad bowl.

Top with beetroot and chicken. Season to taste.

Just before serving, drizzle the salad with dressing and crumbled feta (if using)

INGREDIENTS to Poach Chicken



1 Chicken Breast, boneless and skinless

2 Cups of Water or Chicken Stock, fat free, low sodium

2 Tsps Dried Mixed Herbs (optional)

1 Bay Leaf (optional)

METHOD to Poach Chicken

Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly.

Cover chicken with broth or water. Add herbs and bay leaf.

Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer.

Partly cover and gently simmer for 10 minutes.

Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.

Slice or shred chicken.