Warm chicken salad
You can never have too many salad recipes, so give Warm chicken salad a try. This recipe serves 2. For $5.51 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains around 59g of protein, 45g of fat, and a total of 681 calories. It is brought to you by BBC Good Food. 69 people have tried and liked this recipe. Head to the store and pick up olive oil, goat's cheese, salad mix, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is tremendous. Try Warm Chicken Salad, Warm Chicken and Potato Salad, and Warm Chinese Chicken Salad for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
½ small baguette, cut into bite-size pieces
1 tbsp balsamic vinegar
1 x 250g pack cooked beetroot, cut into bite-size pieces
2 chicken breasts, cut into bite-size pieces
100g goat's cheese
4 tbsp olive oil
150g bag mixed salad leaves
Equipment:
oven
whisk
Cooking instruction summary:
Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with2 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 servingplates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Step by step:
1. Heat oven to 200C/fan 180C/gas
2. Spread the chunks of chicken and baguette over a shallow roasting tray.
3. Drizzle with2 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.
4. Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two servingplates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Nutrition Information:
covered percent of daily need
