Baked Southern Chicken Salad with Bloody Mary Dressing Recipe

So as the lovely summer tomatoes come to an end I wanted to make something different with them. I saw the idea for a bloody mary dressing in a waitrose magazine earlier in the year and I thought it would work perfectly in a southern style salad and it did. The dressing is sharp, sweet and tangy and works so well with the spiced chicken, earthy beans and sweet corn. I took mine to work so I had a cheeky little taste of vodka in the office.

Ingredients (serves 2)

For the salad

  • 1 large chicken breast
  • 2 tsp southern spice (recipe here)
  • tin of black eyed beans, drained and rinsed
  • 2 handfuls of frozen sweetcorn, thawed
  • small bag of salad leaves

For the bloody mary dressing

  • 10-12 cherry tomatoes, halved or quartered
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp vodka
  • 1/2 tbsp lemon juice
  • 1 1/2 tsp red wine vinegar
  • 1/2 tsp ketchup
  • 1 tsp worcester sauce
  • pinch of celery salt


  1. Pre heat oven to 200 degrees (fan).
  2. Coat the chicken with a tsp of southern seasoning on each side and rub all over
  3. Bake in the oven for 20 minutes and leave to rest under foil
  4. To make the bloody mary dressing and all of the ingredients to a bowl and stir to combine, add in the tomatoes stir again so they start to release their juices.
  5. Assemble the salad by adding a handful of salad leaves to 2 serving bowls. Sprinkle over the black eyed beans and sweetcorn. Add the tomatoes along with the dressing. Slice the chicken and place on top. Enjoy.

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