Lemon Chicken Salad With Crunchy Croutons
This recipe combines tender roasted chicken with zesty lemon, fragrant rosemary, and crunchy focaccia croutons for a satisfying and flavorful dish. Tossed with fresh lettuce, creamy avocado slices, roasted peppers, and snipped chives, this salad is a delightful mix of textures and tastes that come together beautifully with a lemony dressing. Serve this dish warm for a comforting and delicious meal.
— Constant Cookbook
Ingredients
- 4 boneless chicken breast fillets
- juice and grated zest of 1 lemon (keep separate)
- 2 tbsp chopped rosemary
- 1 small focaccia loaf
- 2 tbsp grated pecorino or parmesan
- 1 tbsp olive oil
- 4 Little Gem lettuce hearts, separated
- 2 ripe avocados , halved, stoned and sliced
- 6 roasted peppers (from a jar), drained and roughly chopped
- small bunch chives , snipped
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 695 calories
- Fat Content: 39 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 2.99 milligram of sodium
Comments
No comments found.