1 x 250g pack cooked beetroot, cut into bite-size pieces
100g goat's cheese
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
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.
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.