Warm chicken salad

• chicken breasts↗2

  cut into bite-size pieces

• baguette↗½ small

  cut into bite-size pieces

• olive oil↗4 tbsp
• balsamic vinegar↗1 tbsp
• bag mixed salad leaves↗150g g
• pack cooked beetroot↗1 x 250g

  cut into bite-size pieces

• goat's cheese↗100g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.