Warm chicken and watercress salad

Serves
4
Preparation time
15 minutes
Cooking time
25 minutes

Ingredients

  • 4 chicken breast fillets
  • 6 garlic cloves, unpeeled
  • 2 red onions, peeled and cut into wedges
  • 3 tbsp olive oil
  • salt and black pepper
  • 75g bag watercress, washed
  • 6 sun-dried tomatoes in olive oil, drained and sliced
  • handful fresh basil leaves, washed and torn
  • 2 tbsp balsamic vinegar

Method

  1. Preheat the oven to 190˚C/375˚F/Gas 5. Put the chicken breast fi llets in a roasting tin with the garlic cloves and red onions. Drizzle over the oil and season with salt and pepper. Roast for 25 minutes, or as on the pack instructions, until the chicken is cooked through. Remove the chicken, red onions and garlic from the pan and set aside to cool.
  2. Squeeze the roasted garlic fl esh out of their skins into the roasting tin. Tear thechicken into bite-size pieces and mix togetherin a bowl with the onions, watercress,sun-dried tomatoes and basil.
  3. Whisk the balsamic vinegar into the juicesin the roasting tin to make a dressing. Dividethe salad between serving plates and drizzleover the dressing to serve.

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