© J Sainsbury plc 2020
Warm chicken salad with melted cheese croûtes
With its sweet, tangy dressing and crunchy cheese toasts this lively salad really makes the most of cooked chicken
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 130 g baby leaf spinach
- 100 g mixed leaf salad
- 2.5 tbsp olive oil
- 460 g cooked chicken breast fillet, thinly sliced
- 1 yellow pepper, deseeded and sliced
- 180 g cherry tomatoes, halved
- 4 tbsp balsamic vinegar
- 2 tbsp runny honey
- 0.5 small white baton, cut into thin slices
- 125 g mozzarella, sliced
- 1 avocado, peeled, destoned and chopped
Method
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1
Toss the spinach and salad leaves together. Divide between four serving bowls and set aside.
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2
Heat ½ tbsp of the oil in a frying pan, add the chicken and fry for 6-8 minutes until cooked through with no pink remaining. Remove with a slotted spoon, cover and keep warm. Add 1 tbsp of the oil to the pan and fry the pepper for 3-4 minutes, adding the tomatoes after 2 minutes. Remove with a slotted spoon and keep warm.
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3
Stir the vinegar, honey and remaining oil into the pan, and simmer for 1-2 minutes until syrupy. Season with freshly ground black pepper.
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4
Meanwhile, preheat the grill and toast the baton slices. Top with the mozzarella and grill for a further 1-2 minutes until the cheese is golden and bubbling.
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5
Scatter the avocado, chicken, pepper and tomatoes over the salad, then top each with two cheese croûtes. Drizzle over the dressing and serve.
