The BBC Good Food logo
Warm chicken & ciabatta salad

Warm chicken & ciabatta salad

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal456
fat15g
saturates3g
carbs44g
sugars10g
fibre4g
protein35g
salt1.5g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content