1 cooked (canned) beetroot 50 g baby rocket leaves ½ small green pear, thinly sliced ⅓ tbsp mashed avocado 10 g reduced fat feta, crumbled 10 g cashews 100 g chicken breast, no skin 18 g quinoa

Cook the quinoa as per packet instructions.
Roast the pecans in the oven for 15 minutes, tossing every 5 minutes.
Grill the chicken. Thinly slice once cooked.
Combine all the ingredients in a salad bowl, season with salt and ground black pepper, toss to combine and serve.