Chicken Salad with Pomegranate
- 4 cloves garlic
- ⅔ cup Marsala*
- ⅓ cup extra virgin olive oil
- 3 boneless chicken breasts, skin on
- 1 loaf ciabatta, preferably a day or two old
- 1 large curly endive lettuce, torn up
- ½ cup picked basil leaves
- 4 tablespoons pinenuts, toasted
- 1 pomegranate, seeds removed and set aside.
Smash the garlic with the back of a knife and mix with the marsala and olive oil.
Pour over the chicken breasts and marinate for at least 2 hours or overnight.
Preheat the oven 180ºC.
Place the chicken and marinade in a baking dish and roast for 30 minutes or until the skin is golden.
Rest the meat for 10 minutes then tear or cut the chicken into small pieces.
Rip the ciabatta into bite sized pieces, drizzle with a little olive oil and season with salt and pepper. Toast in the oven until golden.
Toss with half the juices from the cooked chicken and put the rest in a bowl with the curly endive and basil leaves.
Combine the two bowls together and toss gently. Taste for seasoning.
Place on a platter, add the chicken and sprinkle with the toasted pine nuts and pomegranate seeds.
* Marsala is a fortified wine from Sicily. Dry Marsala can be drunk as an aperitif or added to savoury dishes. The sweet version is used in cooking, such as in the classic dessert, Zabaglione.
Suggested Wines To Go With Today's Recipe:-
Bach 22 2005
Lawsons Dry Hills 2003
Benson Block Gisborne 2005
Cottage Block 2005