Chicken, chickpea, fennel, beetroot and kale salad
7
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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
1 small, thinly sliced
Beetroot, cooked without added fat
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.
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