- 2 chicken breast, cut into bite-size pieces
- ½ small baguette, cut into bite-size pieces
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp balsamic vinegar
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
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 100g goat's cheese
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.
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.