It was one of those evenings where I could have ordered takeaway but felt vaguely guilty about not using up the sad veg in the fridge. You know that internal monologue — “You bought the lettuce, now eat the lettuce.” I opened the fridge, spotted a pepper on its last leg and a lonely cucumber chunk, and thought, “Right. Let’s do something half-decent.”
This warm chicken salad saved the day. Inspired by Jamie Oliver but twisted with my own habits (read: shortcuts), it’s one of those meals that looks fancier than it feels. Juicy, golden chicken laid over crunchy greens, with warm, sweet peppers and a sharp zing of lemon and balsamic… it somehow tastes like you planned dinner even if you totally didn’t. It’s what I make when I need food fast but still want to feel like I made a proper meal — not just toast again.
Why You’ll Love It
- It’s warm and fresh at the same time — cozy but still crisp
- Comes together in like 15 minutes, give or take distractions
- Great fridge-clearer (bye-bye half-dead veg)
- You can eat it hot or cold — I love it warm, but leftovers work cold too
- Barely any washing up. One pan, one chopping board
- That balsamic + lemon combo? Weirdly addictive. I’ve started using it on everything
Ingredients
- 2 small chicken breasts, boned and skinned
- Calorie-controlled cooking spray (or regular oil if you prefer)
- 1 red or orange pepper, cut into chunks
- 1 little gem lettuce, leaves pulled apart
- 50g watercress, stalky bits removed
- 2 ripe medium tomatoes, chopped
- ⅓ cucumber, sliced
- 1 tsp thick balsamic vinegar
- Juice of ½ small lemon
- Sea salt and black pepper
How to Make It
First, season your chicken like you mean it:
A generous pinch of salt and a proper grind of pepper on both sides. Don’t be shy — this is your base flavour.
Sear the chicken until golden:
Heat a large non-stick frying pan with a bit of spray or oil. Get it nice and hot. Lay the chicken in and don’t poke it — let it cook for about 3 minutes per side. You want golden outsides and cooked-through middles. Remove and rest on a plate.
Give those peppers a bit of char:
Same pan, straight in with your pepper chunks. Let them sit a minute before flipping — a bit of colour brings out their sweetness. About 3 minutes per side should do it.
While that’s going on, build your salad base:
Lettuce, watercress, tomatoes, cucumber — lay it all out across two plates (or a big bowl if you’re solo and hungry).
Slice the chicken however you like it:
I usually go for thick strips — makes it feel a bit more rustic. Layer it over the salad while still warm.
Time to dress it up:
Drizzle over the balsamic, squeeze your lemon half across everything, then finish with another crack of black pepper. Stand back and admire. You just made a salad that doesn’t suck.
Common Mistakes and How to Dodge Them
Why is my chicken dry and sad?
You probably overcooked it. Three minutes per side is usually enough unless your pieces are super thick. Let it rest before slicing so the juices don’t escape.
My salad turned soggy — why??
Too much heat or too much water. Pat your greens dry after washing, and let the chicken rest so it doesn’t steam the leaves.
It tasted bland — what gives?
Season everything — not just the chicken. A pinch of salt on the tomatoes, a grind of pepper over the whole thing… it lifts every bite.
Can I skip the watercress?
Sure, but it adds a peppery punch. Swap for rocket or even a handful of parsley if that’s what’s on hand.
Storage and Reheating
- Fridge: Store chicken and peppers separately from the greens. Salad goes limp fast.
- Freezer: Chicken can be frozen once cooked — wrap it well. Don’t freeze the greens, obviously.
- Reheating: Microwave or quick pan reheat works for the chicken. Or eat it cold and call it a day.
- Leftovers tip: Wrap it all in a tortilla with hummus or feta. Cold, messy, brilliant.
Frequently Asked Questions
Can I use rotisserie or leftover chicken?
Yep! Just warm it gently or toss it on cold — still delicious either way.
What greens can I use instead of little gem?
Anything crunchy-ish: romaine, spinach, baby kale. Even iceberg works if that’s what you’ve got.
Is this salad good for meal prep?
Sort of. Make all the bits ahead but don’t assemble until you’re ready to eat. Nobody wants a soggy cucumber.
Can I bulk it up to make it more filling?
Yes! Add grains like couscous or quinoa, or throw some roasted sweet potato in there. Even a poached egg wouldn’t be weird.
Nutrition Facts (Per Serving)
- Calories: ~270
- Fat: 6g
- Carbs: 10g
- Protein: 35g
- Sodium: 320mg
- Sugar: 4g
Try More Jamie Oliver Recipes:
Jamie Oliver Warm Chicken Salad
Description
A no-fuss salad of juicy warm chicken, fresh greens, and sweet red peppers, finished with a bright lemon-balsamic kick.
Ingredients
Instructions
- Season chicken well. Sear in a hot pan 3 mins each side. Remove to rest.
- Char pepper chunks in same pan till soft and golden.
- Arrange lettuce, watercress, tomatoes, and cucumber on plates.
- Slice chicken and lay over salad.
- Drizzle with balsamic and lemon juice. Season again. Serve warm
Notes
- Dry your greens — nobody likes soggy salad.
- Don’t skip resting the chicken. It keeps it juicy.
- Swap watercress for rocket if you prefer.
- Make it heartier with grains, egg, or some crusty bread on the side.