Chicken, Beetroot & Avocado Salad

Chicken, Beetroot & Avocado Salad

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1 skinless chicken breasts, diced 

63g tenderstem broccoli  

1/4 red onion, sliced 

1/4 avocado, de-stoned and sliced 

1/2  beetroot, peeled and grated 

25g salad bag

Salt and pepper to taste 

1/2 tsp olive oil


1. Add boiling water to a boiling pan and cook the broccoli for 2-3 minutes. Drain and add to a frying pan with 1tbsp of olive oil. Cook with salt and pepper for 3 minutes and place to the side.

2. Keep the pan on a medium heat and add the remaining olive oil. Cook the chicken in salt and pepper in the pan for 5 minutes until cooked through.

3. Pour the bag of salad in a big bowl and toss in the shredded beetroot and onion.

4. Separate the salad mix between the four bowls, then top with the avocado, chicken and broccoli, then serve.

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