Sunday Night’s Low Gi Chicken Recipe

Unfortunately the Low G.I. Chicken & Ratatouille Wraps with Sweet Potato Mash is no longer available so  thought you might like to try this one, it’s super quick, super easy and popular with my family.

Chicken, baby spinach and beetroot salad

By Lucy Nunes

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Egg free, Gluten free, Heart friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Entree, Lunch, Side dish
Favourite flavours: Chicken, Easy recipes, Salad

Chicken, baby spinach and beetroot salad

From the April 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

2 chicken breast fillets (see tip)
150g baby spinach
425g can baby beetroot, drained, halved
400g can chickpeas, drained, rinsed
1 avocado, cut into 1cm cubes
¼ cup (60ml) extra virgin olive oil
2 tablespoons lemon juice

kJ 2290, fat 37g, sat fat 8g

METHOD

1. Heat a lightly oiled frying pan on high. Cook chicken for 4 minutes each side, until browned and cooked through. Slice into strips.

2. Combine baby spinach, beetroot, chickpeas and avocado in a bowl. Top with chicken. Drizzle with combined oil and lemon juice and season to taste.

Tip: For a super-quick, no-cook version, buy half a barbecued chicken and slice or shred it to add to the salad.