A Warm Midweek Salad for Chilly Spring Evenings

With lighter evenings arriving, it’s natural to start craving fresher meals again, but when there’s still a chill in the air, a completely cold salad doesn’t always hit the spot. This is where warm salads really come into their own.

They give you the best of both worlds: something comforting and satisfying, but still light, fresh, and full of flavour.

This is one we’ve been making a lot lately, simple, hearty, and perfect for a busy midweek evening.

Italian Roasted Chicken & New Potato Salad

Serves 2

This recipe really shows how versatile a good marinade can be. The Aromatic Italian Marinade works its way into the chicken and potatoes as they roast, creating layers of flavour without any extra effort.

Add in sweet roasted peppers and fresh rocket at the end, and you’ve got a dish that feels balanced, comforting, and just right for this time of year.

Ingredients

• 350g baby new potatoes, quartered

• 5-6 tbsp Aromatic Italian Marinade

• 2 skin-on British chicken breasts

• 100g roasted red peppers (from a jar), cut into thick strips

• 50g wild rocket

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Method

Start with the potatoes

Preheat the oven to 200°C (gas mark 6). Place the potatoes in a roasting tin, coat with 2–3 tablespoons of the marinade, season, and roast for 10 minutes.

Prepare the chicken

Remove the skin from the chicken breasts and pat dry. Coat the chicken in another 2–3 tablespoons of marinade.

Bring it together

Add the roasted red peppers to the potatoes, then place the chicken on top. Return to the oven and roast for 20–25 minutes, until the chicken is cooked through and everything is golden.

Make the crispy chicken skin (optional but worth it)

Lay the chicken skin flat on a parchment-lined tray, drizzle lightly with marinade, then cover with another sheet of parchment and a second tray to weigh it down. Bake for 20–30 minutes until crisp, then roughly chop.

Assemble the salad

Slice the chicken and add to a large bowl with the potatoes and peppers. Toss with a little extra marinade, then gently fold through the rocket.

Serve

Top with the crispy chicken skin for added crunch, if using, and serve while still warm.

Why Warm Salads Work So Well

This kind of meal is ideal for in-between seasons:

• The warm ingredients make it feel comforting

• The fresh leaves keep it light

• The marinade does all the heavy lifting when it comes to flavour

It’s a good reminder that salads don’t have to be cold to be fresh — and they don’t have to be complicated to feel satisfying.

Perfect for those midweek evenings when you want something quick, but still want it to feel like a proper meal.