This was just a thrown together dinner with a friend last night – in fact she was given the recipe at her kitchen tea which was on the weekend. But I think the combination of everything together just went really well, it was quick and easy and a perfect hearty but healthy dinner.
3 chicken breasts, diced
1 red capsicum
1 large avocado
1 beetroot, peeled and thinly sliced
10 asparagus spears, broken off (bottoms discarded) and chopped into 3-4 pieces each
handful of roasted cashews
3 large handfuls of baby spinach
olive oil & balsamic vinegar, for cooking
1 organic, gluten-free stock cube (or real stock)
100mL olive oil
25mL balsamic vinegar
10mL white vinegar
1tsp dijon mustard
For the dressing: add all ingredients into a bottle and shake well. Voila!
For the salad: roughly chop all ingredients except asparagus, cashews, beetroot and chicken and place into your chosen salad bowl.
Bring a pot of water to the boil with the stock cube in it. In the meantime add 1tbsp olive oil and 1-2tsp balsamic vinegar to a pan, and cook asparagus and beetroot on medium heat for approx 5 mins or until cooked. When water in pot is boiling, add the chopped chicken and poach on high heat for approx 5 mins or until cooked through.
Throw all cooked ingredients onto the salad, add dressing and toss!!