Warm chicken salad

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Beet, Chickpea, And Almond Dip With Pita Chips

Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one.Ingredients:1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)3/4 cup extra-virgin olive oil plus more for chips1/4 cup slivered almonds5 garlic cloves, peeled1 1/2 tablespoons (or more)…
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Ingredients

  • 2 chicken breasts , cut into bite-size pieces
  • ½ small baguette , cut into bite-size pieces
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 150g bag mixed salad leaves
  • 1 x 250g pack cooked beetroot , cut into bite-size pieces
  • 100g goat’s cheese

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
COOKING CHICKEN BREASTS

When cooking chicken breasts,
leave the skin on – it will add
plenty of flavour and ensure the meat
doesn’t dry out. You can remove it
after cooking if you’re watching your
fat intake.

Goes well with

Recipe from Good Food magazine, May 2007

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