WARM CHICKEN & CIABATTA SALAD
Pan-fry chicken and ciabatta chunks, then toss with red cabbage, red onion and pomegranate seeds in this easy and attractive dish
Provided by Katy Greenwood
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 456 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
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