Warm chicken & ciabatta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 500g skinless boneless chicken thighfillets, cut into chunks
- 3 tbsp olive oil
- ½ ciabattaloaf, torn into chunks
- 2 large garlic clovesfinely chopped
- 140g pickled red cabbageplus 4 tbsp of the pickling juices
- 1 red onionsliced
- 100g bag baby leaf & herb salad
- 110g pack pomegranateseeds
Nutrition: per serving
- kcal456low
- fat15g
- saturates3g
- carbs44g
- sugars10g
- fibre4g
- protein35g
- salt1.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the chicken pieces with 1 tbsp of the oil, season and arrange on a baking tray. Roast for 10 mins. Toss the torn ciabatta with the chopped garlic, a little seasoning and the remaining oil. Add this to the chicken and cook for another 10 mins.
step 2
Toss together the red cabbage and red onion. Once the chicken is cooked, cool for a couple of mins, then add to the cabbage mix. Stir together, then toss with the pickling juices from the cabbage, and the salad leaves. Sprinkle with the pomegranate seeds.
