Name: Warm chicken & ciabatta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 500g skinless boneless chicken thigh fillets, cut into chunks; 3 tbsp olive oil; ½ ciabatta loaf, torn into chunks; 2 large garlic cloves finely chopped; 140g pickled red cabbage plus 4 tbsp of the pickling juices; 1 red onion sliced; 100g bag baby leaf & herb salad; 110g pack pomegranate seeds

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Warm chicken & ciabatta salad

Warm chicken & ciabatta salad

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

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Pan-fry chicken and ciabatta chunks, then toss with red cabbage, red onion and pomegranate seeds in this easy and attractive dish

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Ingredients

Nutrition

Units:

MetricUS

500g skinless boneless chicken thigh

fillets, cut into chunks
3 tbsp olive oil
½ ciabatta

loaf, torn into chunks
2 large garlic cloves

finely chopped
140g pickled red cabbage

plus 4 tbsp of the pickling juices
1 red onion

sliced
100g bag baby leaf & herb salad
110g pack pomegranate

seeds

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Nutrition: per serving

kcal456

low
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.

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.4 ratings

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