Summer Chicken Goujon Salad Recipe

Name: Summer Chicken Goujon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams cherry tomatoes; olive oil for drizzling; 500 grams cubed butternut; salt; pepper; 70 grams breadcrumbs; 30 grams finely grated parmesan; 2 chicken breast fillets; 30 grams flour; 150 grams mixed leaves; balsamic vinegar / salad dressing

Servings: persons

1
Preheat your oven to 200u00b0C and place the whole cherry tomatoes on a small baking tray. Drizzle with some olive oil and roast for 10 minutes, until soft and the skins are cracking.
2
Turn the oven down to 190u00b0C. Place the butternut cubes on a tray and drizzle with olive oil. Season with salt and pepper and cover the tray with foil. Roast the butternut for 35-40 minutes until tender. Remove from the oven and set aside.
3
Combine the breadcrumbs, parmesan cheese and a good grinding of salt and pepper in a small bowl. Cut the chicken fillets into thin strips approximately 5cm long. Toss the strips in the flour to coat evenly. Then gently toss the dusted the chicken strips in the egg ensuring that they are completely coated.
4
Dip the chicken pieces into the breadcrumb mixture to coat, (I find it easiest to coat them individually). Arrange the crumbed chicken pieces in a single layer on a baking tray and drizzle with olive oil. Bake the goujons at 190u00b0C for 15 minutes. Turn the goujons over and bake for a further 5-10 minutes until cooked through.
5
Place the flaked almonds in a small, dry saucepan over a medium heat. Stir regularly until the almonds are golden and toasted (this will just take a few minutes), then set aside.
6
To assemble the salad: arrange the mixed leaves on a large platter. Arrange the goujons, roasted butternut and tomatoes on top. Sprinkle with toasted almonds and drizzle with balsamic vinegar, or your favourite dressing.

1114

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 grams cherry tomatoes, olive oil for drizzling, 500 grams cubed butternut, salt, and more.

Yes, Summer Chicken Goujon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Chicken Goujon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions