Warm chicken salad

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Recipe by Good Food

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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.

Cooking chicken breasts

When cooking chicken breasts, leave the skin on - it will add plenty of flavour and ensure the meat doesn't dry out. You can remove it after cooking if you're watching your fat intake.

Per serving

625 kcalories, protein 48g, carbohydrate 32g, fat 35 g, saturated fat 10g, fibre 4g, salt 2.88 g

Latest comments and suggestions

• Liza

  19 January 2008

  Liza rated and commented on this recipe

  

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

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• Lucyp73

  25 April 2008

  Lucyp73 rated and commented on this recipe

  

  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.

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• busymama

  10 June 2009

  busymama rated and commented on this recipe

  

  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.

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• domestiko

  10 August 2009

  domestiko commented on this recipe

  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.

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Ingredients

• 2 chicken breasts , cut into bite-size pieces
• ½ small baguette , cut into bite-size pieces
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• 150g bag mixed salad leaves
• 1 x 250g pack cooked beetroot , cut into bite-size pieces
• 100g goat's cheese

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 2 chicken breasts , cut into bite-size pieces
• ½ small baguette , cut into bite-size pieces
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• 150g bag mixed salad leaves
• 1 x 250g pack cooked beetroot , cut into bite-size pieces
• 100g goat's cheese

Per serving

625 kcalories, protein 48g, carbohydrate 32g, fat 35 g, saturated fat 10g, fibre 4g, salt 2.88 g

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