Recipes
Recipes

Chicken & cherry salad

Try using leftover roast chicken for a quick supper

Try using leftover roast chicken for a quick supper

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(17 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.39 per serving

Nutritional Information

Each 304g serving contains

Energy
1578kj
377kcal
19%
Fat
18g
Med
25%
Saturates
2.9g
Low
15%
Sugars
12g
Low
13%
Salt
0.61g
Low
10%
of your reference intake.
Typical energy values per 100g:
519kj/124kcal

Ingredients

5 tbsp olive oil

1 tbsp lemon juice

3 tsp clear honey

2 x 260g packs Asda Butcher's Selection Chicken Breast Fillets, cut into bite-sized pieces

1 Asda Deli Ciabatta Roll (or 1 thick slice of bread)

1 tbsp Asda Red Wine Vinegar

1/2 level tsp Dijon mustard

Mixed salad leaves

200g fresh cherries, halved and stoned

1/2 cucumber, halved, de-seeded and sliced

Method

1
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Mix together 1 tbsp oil, the lemon juice and 2 tsp honey. Season. Add the chicken, stir to coat all the pieces and set aside for 15 minutes. Drain off the marinade and put the chicken on the tray, making sure the pieces are not touching. Cook in the oven for 15-18 minutes.
2
Meanwhile, cut the bread into chunks and put in a bowl with 1 tbsp oil. Toss to coat. Bake on another baking tray for 10 minutes until golden.
3
Whisk together the red wine vinegar, mustard and the remaining oil and honey.
4
Place the salad, cherries and cucumber in a bowl and toss in the dressing. Divide between 4 plates, add the chicken and croutons and serve immediately.