Name: Lemon chicken salad with crunchy croutons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 4 boneless chicken breast fillets; juice and grated zest of 1 lemon (keep separate); 2 tbsp chopped rosemary; 1 small focaccia loaf; 2 tbsp grated pecorino or parmesan; 1 tbsp olive oil; 4 Little Gem lettuce hearts, separated; 2 ripe avocados halved, stoned and sliced; 6 roasted peppers (from a jar), drained and roughly chopped; small bunch chives snipped

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Lemon chicken salad with crunchy croutons

Lemon chicken salad with crunchy croutons

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4 out of 5.2 ratingsRate

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A versatile and substantial main-meal salad - serve it just warm. A lovely summer lunch, or take along to a picnic

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Peach & blue cheese salad

A star rating of 5 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

4 boneless chicken breast fillets
juice and grated zest of 1 lemon

(keep separate)
2 tbsp chopped rosemary
1 small focaccia

loaf
2 tbsp grated pecorino or parmesan
1 tbsp olive oil
4 Little Gem lettuce

hearts, separated
2 ripe avocados

halved, stoned and sliced
6 roasted peppers

(from a jar), drained and roughly chopped
small bunch chives

snipped

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Nutrition: per serving

kcal695
fat39g
saturates6g
carbs41g
sugars9g
fibre6g
protein45g
salt2.99g

Method

step 1

Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.
step 2

Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.
step 3

Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.

Recipe from Good Food magazine, August 2006

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A star rating of 4 out of 5.2 ratings

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