Warm chicken salad

Warm chicken salad

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(12 ratings)

Prep: 5 mins Cook: 15 mins


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
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  • 2 chicken breasts, 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



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

  • 100g goat's cheese


  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.

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Comments, questions and tips

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8th Dec, 2012
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
3rd Jan, 2012
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.
9th Jun, 2010
so delicious! i substituted feta for goat cheese and omitted baguette - instead i served it in home made sourdough pita
10th Aug, 2009
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.
10th Jun, 2009
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.
25th Apr, 2008
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.
19th Jan, 2008
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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