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Lemon chicken salad with crunchy croutons

Ingredients

  1. Step 1 4 boneless chicken breast fillets
  2. Step 2 juice and grated zest of 1 lemon (keep separate)
  3. Step 3 2 tbsp chopped rosemary
  4. Step 4 1 small focaccia loaf
  5. Step 5 2 tbsp grated pecorino or parmesan
  6. Step 6 1 tbsp olive oil
  7. Step 7 4 Little Gem lettuce hearts, separated
  8. Step 8 2 ripe avocados , halved, stoned and sliced
  9. Step 9 6 roasted peppers (from a jar), drained and roughly chopped
  10. Step 10 small bunch chives , snipped
Lemon chicken salad with crunchy croutons
Calories: 695 Carbohydrate: 41 g Protein: 45 g Fat: 39 g
Cook time: 35 minutes Prep time: 15 minutes Total time: 50 minutes Servings: 4

TAGS

Dinner Lunch Main course Snack Supper British Josh Eagleton 30-60 minute 4 serving 800 kcal or less Avocado Avocado Boneless chicken breast fillet Boneless chicken breast fillet Focaccium Focaccia lemon Lemon chicken lemon Little Gem lettuce Little Gem lettuce Main Parmesan pepper pepper Picnic salad rosemary Side salad Silvana Franco Summer chicken salad Summer salad

Directions

  1. 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.
  2. 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.
  3. 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.