Warm Chicken Salad
Prep Time45 min
Cook Time15 min
Total Time1 hr
2 Chicken Breast, Cut Bite Size
1/2 Small Baguette, Cut Bite Size
4 tbsp Olive Oil
1 tbsp Balsamic Vinegar
150g Bag Mixed Salad Leaves
250g Cooked Beetroot, Cut Bite Size
100g Goats 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.