Ingredients
- 2 chicken breasts
- 1/2 small baguette
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 150g bag mixed salad leaves
- 1 x 250 g pack cooked beetroot
- 100 g goat's cheese
HOW TO PREPARE:
- 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 min 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.
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