Recipe: Roasted Chicken Breast Salad

Image source: Contributed

Roasted Chicken Breast, Smoked Bacon, Green Beans and Dutch Cream Potato Salad

Serves 4


  • 400gm skin-on chicken breast
  • 200gm smoked bacon rashers, julienned
  • 200gm green beans, sliced
  • 300gm Dutch cream potatoes, cooked and sliced
  • 1 cup frisée or cress
  • 1 golden shallot, finely sliced
  • ½ cup mixed fresh herbs (parsley, fennel, basil,}
  • 1 tbs whole-seed mustard
  • 30ml lemon juice
  • 75ml olive oil
  • salt and pepper


Season the chicken breasts and fry in a hot pan until well coloured all over. Transfer to a baking tray and roast in a 190°C oven for 12 minutes.

Remove from the oven and rest. Fry the bacon until slightly crispy. Blanch the beans in salted boiling water for two minutes and refresh in iced water. Drain.

Whisk together the mustard, lemon juice and olive oil.

Slice the chicken thinly and mix with the bacon, beans, potatoes, frisée, shallot and herbs, and dress with the mustard dressing. Season with salt and cracked black pepper and transfer to a serving bowl.

Serve immediately.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

Post a Comment