Chicken, chickpea, fennel, beetroot and kale salad | Recipes | WW Australia
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Chicken, chickpea, fennel, beetroot and kale salad & see the Points value of this great
Ingredients
- Whole skinless bbq chicken, 450 g, skin removed, shredded into thick strips
- Kale, 80 g, baby variety
- Canned chickpeas, rinsed and drained, 1 400g can, (1x400g can)
- Fennel, 1 small, thinly sliced
- Beetroot, cooked without added fat, 250 g, (packet of cooked beetroot), cut into wedges
- Reduced fat feta cheese, 100 g, crumbled
- Fat-free dressing, 60 ml, (1/4 cup) balsamic variety
- Fresh chives, ¼ cup(s), finely chopped
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