Warm Chicken & Watercress Salad - Quick & Easy to Make! |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is another great recipe that I found in the March/April edition of the Morrisons magazine! Ingredients:
4 chicken breast fillets |
6 garlic cloves, unpeeled |
2 red onions, peeled & cut into wedges |
3 tablespoons olive oil |
salt |
black pepper |
75 g watercress, washed |
6 sun-dried tomatoes, sliced |
fresh basil, torn |
2 tablespoons balsamic vinegar |
Directions:
1. Preheat the oven to 190°C/375°F Put the chicken fillets in a roasting tin with the garlic and the red onions. Drizzle with the oil and season with salt and pepper. Roast for 25 minutes until cooked through.
2. Remove the chicken, garlic and the onions from the pan & set aside to cool.
3. Squeeze the roasted garlic from its skin. Tear the chicken into bite size pieces and mix together in a bowl with the onions, watercress, sun dried tomatoes and basil.
4. Whisk the balsamic vinegar into the juices in the roasting tin to make a dressing. Divide the salad between serving plates and drizzle over the dressing to serve.
|
|