Recipe of the Week - Chicken, Beetroot and Walnut Salad
Staying healthy at work is all about preparation.
It is hard to head out in your lunch break and find a good meal that isn’t dominated by bread, wraps, buns, rice or pasta. Our answer is spend a little extra time the night before and brown bag it.
Pre cook the night before and avoid the lunch time rush and standing in queues.
- 150-200g chicken
- 1/2 small sweet potato
- 1 cup beetroot chopped
- 1/2 avocado chopped
- 2 cups rocket leaves
- 1/2 cup walnuts chopped
- 1/4 brown onion
- 2 tbs extra virgin olive oil
- 2 tbs apple cider vinegar
Cook chicken and sweet potato with night before’s dinner. Add all ingredients into a tupperware container and shake to mix the avocado through everything. Drizzle with extra virgin olive oil and apple cider vinegar just before eating.
Cook extra and pop in in the fridge for tomorrows lunch avoid the lunch time rush. Saving time for a luch time workout.