‘Grow Your Own’ Heirloom Tomato & Chicken Salad

Whether you’ve grown some delicious heirloom tomatoes, vibrant carrots, or fragrant herbs, check out this mouth-watering recipe and get creative with your crop. It’s just coming up to Christmas, but it’s not too early to think about growing your own food starting in the Spring. Growing your own is a great value way to get nutritious food on your dinner table that’s packed full of flavour and is good for both you and the environment. Garden centre Dobbies has put together a menu of tasty spring dishes to inject some freshness into your mealtimes.

This light and fresh salad is a crowd pleaser and will make your heirloom tomatoes the star of the dish. Combined with a creamy, fragrant dressing and crunchy sourdough croutons, this salad comes together in just a few short steps and can be prepped in advance.

See also: Veganuary Celebrates Its 10th Anniversary

Heirloom tomato, herb and chicken salad
Serves 4 (Prep time 10 minutes, cook time 10 minutes)


For the salad

  • 3 tbsp extra virgin olive oil
  • 2 chicken breasts
  • 2 tbsp dried oregano
  • 500g selection of mixed heirloom tomatoes
  • 2 slices sourdough bread, cubed
  • 1 small red onion, thinly sliced
  • 1 tbsp small capers
  • 10g fresh dill, chopped

For the dressing

  • 100g Greek yoghurt
  • 4 tbsp mayonnaise
  • 1 clove garlic, crushed
  • 2 tbsp white wine vinegar
  • 10g fresh chives, finely chopped


  • Preheat oven to 200c/180c fan assisted. On a baking tray, mix the sourdough with 2 tbsp of olive oil and season well. Bake for 7 minutes or until golden. Remove and let cool.
  • Slice the chicken into two pieces lengthways. Drizzle with olive oil, season and then add the oregano. BBQ for 4 minutes on an outdoor grill, or use your oven grill, then let cool and slice into pieces.
  • In a small bowl combine the dressing ingredients and season to taste.
  • Use a large platter to arrange the tomatoes, sourdough croutons, red onion, capers and chicken. When close to serving, pour over the dressing and sprinkle with the dill and any leftover chopped chives.

    See also: Quorn Honey-Glazed ‘Ham’ Roast for Christmas
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