Warm chicken salad

10-30 minutes 2 servings 800 kcal or less baguette baguettes balsamic vinegar bbq beetroot cheese chicken croutons goat's cheese lunch mains mixed salad leaves quick salad

N/A

Source

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

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.