Archive of BBC Food Recipes

Roast chicken, tomato and chickpea salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Heat the oil in an ovenproof frying pan and fry the chicken for 2-3 minutes on each side, or until golden-brown. Add the chickpeas and cook for a further 1-2 minutes. Transfer to the oven and roast for 5-7 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove the chicken breast and chickpeas from the oven and shred the chicken breast.

  3. Mix the remaining salad ingredients in a bowl with shredded chicken and chickpeas.

  4. For the herb oil, blend all the ingredients in a food processor until smooth.

  5. To serve, place the spinach leaves on a serving plate, top with the salad and spoon the herb oil on top.


For the salad

  • 1 tbsp olive oil
  • 85g/3oz chicken breast
  • 55g/2oz tinned chickpeas, drained
  • 5 cherry tomatoes, halved
  • ¼ mango, peeled, cut into small pieces
  • ½ orange, zest only
  • 2 tbsp balsamic vinegar
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chervil
  • 1 tbsp chopped fresh basil

For the herb oil

  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh coriander
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

To serve

  • handful fresh spinach leaves

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