Here’s a new chicken salad recipe for those who, like me, find immense satisfaction in creating their own salads at home from scratch instead of the bowl of wilted lettuce and meager but overdressed toppings from more than one restaurant menu. This healthy and colourful mélange of flavors brings together oregano chicken strips, crispy croutons and creamy goat cheese [I used cubes of Kiri au Chèvre doux but you may use any tart flavored cheese made from goat’s milk]. Do not forget to check the blog on a regular basis for more on my latest fad, la salade composeé!



4 chicken breasts, cubed

1 baguette bread, cubed

1 teaspoon dried oregano

8 tablespoons olive oil

2 tablespoons balsamic vinegar

1 garlic clove, finely minced

300g young salad leaves

24 cherry tomatoes, halved

150g fresh goat cheese

Salt & pepper, to taste


  • Preheat oven to 200oC. Place chicken and bread cubes on a baking sheet lined with baking paper.

  • Sprinkle with oregano, salt and pepper. Pour half of the oil over and mix to coat chicken and bread.

  • Bake for 15-20 minutes until bread is golden and chicken is cooked through. Leave in warm oven.

  • In a small bowl, combine oil, balsamic vinegar and garlic. Place salad shoots in a large salad bowl.

  • Add tomato and toss with vinaigrette. Top with chicken and bread cubes and crumbed goat cheese.

  • Serve the salad immediately on its own or as an accompaniment to a saucy main dish. Serves 3-4.

Chicken & Goat Cheese Salad