Chicken and goat's cheese salad
This delicious salad can be served as a light lunch or picnic food and is perfect served with a glass of chilled white wine. It is easy to prepare and perfect for those who are new to cooking. The goat’s cheese can be substituted for Feta cheese and you can use ciabatta bread instead of a French baguette.
Chicken and goat's cheese salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 2 chicken breasts cut into bite-size pieces
- 1 bag of mixed salad leaves
- 8oz (225g) of cooked beetroot cut into small wedges
- 4 oz (115g) of goat's cheese
- ½ a small baguette cut into small pieces
- 6 tbsp of olive oil
- 2 tbsp of balsamic vinegar
- salt and pepper
Method
- Preheat the oven to 400 °F or 200 °C.
- Arrange the chicken and bread pieces onto a baking tray and drizzle with the olive oil.
- Coat the chicken and bread with 2 tbsp of the oil and then season with salt and pepper.
- Roast in the oven for 15 minutes, turning the chicken and bread pieces halfway through.
- Blend the remaining olive oil with the balsamic vinegar by using a hand whisk. Set aside.
- Arrange the salad leaves on plates and scatter the beetroot pieces and cheese over them.
- Add the chicken and bread and toss all of the ingredients together.
- Drizzle with the dressing just before serving.
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