Warm chicken salad

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

Prep:5 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 625
fat 35g
saturates 10g
carbs 32g
sugars 15g
fibre 4g
protein 48g
salt 2.88g

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

Tip

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.

Method

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.