Name: Warm chicken salad
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: British
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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Warm chicken salad

Warm chicken salad

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.7 out of 5.14 ratingsRate

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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

Easily halved

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A star rating of 4.9 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal625
fat35g
saturates10g
carbs32g
sugars15g
fibre4g
protein48g
salt2.88g

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2007

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A star rating of 4.7 out of 5.14 ratings

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