SALADS
Chop-Chop Salad
Filling, delicious, and healthy. That’s all I can say about this finely chopped and simple recipe. Perfect to take in a container on the go and enjoy at lunch break or a quaint picnic. All the ingredients create a pretty sight with colors that aesthetically are as fun to devour.
HERO INGREDIENT
Kidney Beans
Kidney beans are a rich source of iron that increases your energy levels. The manganese content in kidney beans also contributes to the production of energy in your body.
4
SERVES
25 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

2 medium chicken breasts baked, cooled and finely chopped into small cubes

3 cups Gem or any other crispy lettuce, even kale, cleaned, dried and finely chopped

1 cup cherry tomatoes, quartered

1 medium cucumber, peeled, seeded and chopped

1 cup canned sweet corn, rinsed and drained

½ cup red kidney beans, rinsed and drained

1 small red onion, finely chopped

1 medium sized avocado, pitted, spooned out from the peel and cut into medium cubes

½ cup crumbled feta or goat cheese

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped parsley

1 tablespoon finely chopped mint

2 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

2 tablespoons red vinegar

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

Method

Combine all the ingredients in a large serving bowl and toss well. That’s it!

Take note! This recipe uses the following:
GROUND BLACK PEPPER
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