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Photo of Chicken, chickpea, fennel, beetroot and kale salad by WW

Chicken, chickpea, fennel, beetroot and kale salad

7
Points
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Moderate
Packed with loads of ingredients, the flavours that are created are all you could ask for and more in a simple dish that can be made in just 10 minutes. Fennel gives a sharp flavour that pairs with the sweet beetroot.

Ingredients

Whole skinless bbq chicken

450 g, skin removed, shredded into thick strips

Kale

80 g, baby variety

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Fennel bulb(s)

1 small, thinly sliced

Cooked peeled beetroot

250 g, (packet of cooked beetroot), cut into wedges

Reduced fat feta cheese

100 g, crumbled

Fat-free dressing

60 ml, (1/4 cup) balsamic variety

Fresh chives

¼ cup(s), finely chopped

Instructions

  1. Shred barbecued chicken into thick strips.
  2. Arrange kale leaves, chickpeas, fennel, beetroot, feta and chicken on a platter. Drizzle with balsamic salad dressing and sprinkle with chives.