24/05/2021
CategoryChicken, Cold Meals, Cold Meals, Everyday, Lunch, Salad
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
4 cups baby spinach leaves
100 g feta, crumbled
200 g chickpeas
200 g chicken breast
1 cup cherry tomatoes
1 Lebanese cucumber, sliced
1 red capsicum, sliced
4 tbsp reduced vinaigrette (optional)
sliced mild chilli for a kick (optional)
Method
1
Spray fry pan with olive oil or canola oil.
2
Pan fry chicken breast, then slice thinly.
3
Mix together spinach leaves, cherry tomatoes, chickpeas, cucumber and capsicum and top with chicken and feta.
4
Top with vinaigrette just before serving (or add a small container to the lunch box).
Variations
- You could also use canteen-made crumbed chicken (as seen in the image above) - doing this in NSW would be Everyday, and in ACT would be AMBER.
Ingredients
4 cups baby spinach leaves
100 g feta, crumbled
200 g chickpeas
200 g chicken breast
1 cup cherry tomatoes
1 Lebanese cucumber, sliced
1 red capsicum, sliced
4 tbsp reduced vinaigrette (optional)
sliced mild chilli for a kick (optional)
Directions
1
Spray fry pan with olive oil or canola oil.
2
Pan fry chicken breast, then slice thinly.
3
Mix together spinach leaves, cherry tomatoes, chickpeas, cucumber and capsicum and top with chicken and feta.
4
Top with vinaigrette just before serving (or add a small container to the lunch box).
Chicken, Chickpea & Feta Salad
