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Chicken, Beets and Pear Salad by

Tags: Healthy

Ingredients

1 cooked (canned) beetroot
50 g baby rocket leaves
small green pear, thinly sliced
⅓ tbsp mashed avocado
10 g reduced fat feta, crumbled
10 g cashews
100 g chicken breast, no skin
18 g quinoa

Instructions

Cook the quinoa as per packet instructions.
Roast the pecans in the oven for 15 minutes, tossing every 5 minutes.
Grill the chicken. Thinly slice once cooked.
Combine all the ingredients in a salad bowl, season with salt and ground black pepper, toss to combine and serve.

Servings: 1

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