Organic chicken salad
2 organic chicken breasts, sliced
½ small organic bread, sliced
4 tbsp organic olive oil
1 tbsp organic balsamic vinegar
150g organic salad leaves
200g sliced organic beetroot
100g organic goat's cheese
Image courtesy of Roy Patrick Tan
- To start, you need to preheat the oven to 200C (gas mark 7) or 180C for a fan oven.
- Next, put sliced organic chicken onto a roasting tray and put organic sliced bread onto another roasting tray. Then, drizzle 1 tbsp organic olive oil over each roasting tray. Now, put the trays in the oven for 10-15 mins so that the chicken will cook through. Make sure to put the bread on a higher shelf, in the oven, than the chicken so that the chicken juices do not run over the bread.
- Then, whisk together the organic vinegar and the organic olive oil to create a dressing. Put the organic salad leaves on a plate with the beetroot. Next, slice some goats cheese and spread the slices across the top of the organic chicken salad.
- Next, put the warm organic bread and organic chicken on the plate on top of the salad leaves and beetroot. Finally, drizzle the dressing over the plate.