Lemon chicken salad with crunchy croutons

Lemon chicken salad with crunchy croutons

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(2 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
A versatile and substantial main-meal salad - serve it just warm. A lovely summer lunch, or take along to a picnic

Nutrition and extra info

Nutrition:

  • kcal695
  • fat39g
  • saturates6g
  • carbs41g
  • sugars9g
  • fibre6g
  • protein45g
  • salt2.99g
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Ingredients

  • 4 boneless chicken breast fillets
  • juice and grated zest of 1 lemon (keep separate)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 small focaccia loaf
  • 2 tbsp grated pecorino or parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 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…

  • 4 Little Gem lettuce hearts, separated
  • 2 ripe avocados, halved, stoned and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 6 roasted peppers (from a jar), drained and roughly chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • small bunch chives, snipped

Method

  1. Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.

  2. Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.

  3. Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.

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Comments, questions and tips

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kasiadawson
6th Jun, 2009
5.05
yum yum! using the juices from the chicken is always a winner!
eleanormayo
28th May, 2009
3.05
This is quite a lot of work for a salad, but is tasty. I served it as a main course to make it worth the effort.
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