Rosé - Warm lemon and herb chicken and goats cheese salad

Rosé - Warm lemon and herb chicken and goats cheese salad

Serves 2 people

20-25 mins

Recipe developed by Julia Rawe


2 chicken breasts

Goats cheese

1 gem lettuce

90g fine green beans

50g walnuts

¼ cucumber

1 lemon

1 garlic clove

1 tsp thyme

1 tsp herbs de la provence

For the dressing:

30 ml olive oil

1.5 tsp honey

3 tsp Dijon mustard

½ fresh lemon 


  1. Put water in a pot to boil
  2. In a bowl crush garlic clove, zest the lemon, juice half the lemon, add thyme, herbs de la province, salt and ½ tbs of oil. Mix together
  3. When well-combined, add the chicken breast to bowl flipping it over so that it is well coated in the mixture and set aside
  4. Chop your gem lettuce and cucumber and place in salad bowl
  5. Pop green beans in your boiling water and cook for 5min (til just cooked
  6. but still crunchy). Once removed from the heat, run under cold water to stop them from continuing to cook, set aside and let cool
  7. Get a pan and place walnuts in the pan, lightly toast till they have a little colour, then place in a bowl to cool
  8. In the same pan without the walnuts place the chicken breasts, cook for 5-10 mins on each side at medium high heat until cooked through
  9. While the chicken is cooking, make the dressing in a small cup or bowl by adding 25ml olive oil, the Dijon mustard, honey and juice of half a lemon. Whisk with a fork until the dressing thickens
  10. Chop the cooled beans in half and add to the lettuce and cucumber along with your toasted walnuts
  11. Pour dressing into the salad bowl and mix thoroughly
  12. Crumble in the goats cheese and mix again
  13. Take chicken off the heat and slice horizontally on a chopping board
  14. Serve salad on a plate or bowl and place sliced chicken on top
  15. Enjoy with a chilled glass (or two) of savōr vin français.
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