Warm chicken salad

Warm chicken salad

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2
This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal625
  • fat35g
  • saturates10g
  • carbs32g
  • sugars15g
  • fibre4g
  • protein48g
  • salt2.88g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 chicken breast, cut into bite-size pieces
  • ½ small baguette, cut into bite-size pieces
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 150g bag mixed salad leaves
  • 1 x 250g pack cooked beetroot, cut into bite-size pieces
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g goat's cheese

Method

  1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.

  2. Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

princessfalula's picture
5

This was so tasty - used normal lettuce, tomato, cucumber and rocket etc instead of leaves and added a little bit of honey to the dressing. The nicest salad I have had in ages!!

robcottom's picture
5

Absolutely wonderful. I used bacon lardons as well in with the chicken and used 2 part baked mini baguettes broken into chunks. Chucked in a handful of cherry tomatoes and Halloumi cubes instead of the standard goats cheese. 20 minutes on 200 then dropped the lot onto a packet of crunchy salad then served onto plates - perfect.

saumhain's picture
4

so delicious!
i substituted feta for goat cheese and omitted baguette - instead i served it in home made sourdough pita

domestiko's picture

Quite possibly one of the nicest salads I've ever made/eaten! Occasionally change it up a little adding some avocado - makes it more of a meal.

margimac's picture
5

This really is delicious! We subsituted the goats cheese for feta and added a little extra dressing. Would definitely make again. It's such an easy mid week meal.

lucyp73's picture
5

This is a fabulous salad - really quick & easy to prepare, but nonetheless impressive. I always use more goats cheese then the recipe suggests & a really good balsamic vinegar is key - it makes the dressing really smooth.

lizarimmer's picture
4

This is a really nice salad - the goats cheese is wonderful with the beetroot and the dressing complements everything very well.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…