Chicken, chickpea, fennel, beetroot and kale salad
Whole skinless bbq chicken
450 g, skin removed, shredded into thick strips
80 g, baby variety
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
1 small, thinly sliced
250 g, (packet of cooked beetroot), cut into wedges
Reduced fat feta cheese
100 g, crumbled
60 ml, (1/4 cup) balsamic variety
¼ cup(s), finely chopped
- Shred barbecued chicken into thick strips.
- Arrange kale leaves, chickpeas, fennel, beetroot, feta and chicken on a platter. Drizzle with balsamic salad dressing and sprinkle with chives.