Aubergine and Hot Chicken Salad

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Here is another of our salad stable! A great way to use up ingredients and keep healthy, too.

Andrew: There are similarities to the spicy chicken salad here.

Dawn: With a more Mediterranean touch, too.

Andrew: We have used the giant garlic croutons, again.

Dawn: Those would be excellent in a soup!

Ingredients

Serves 2

1 day old ciabatta roll (or any day old stale bread)

1 garlic clove

1 chicken breasts cut into 1 cm pieces

1 aubergine cut into 1 cm cubes

1 tsp chilli flakes (optional)

A handful of spinach

1 fresh vine tomato

A few sun dried tomatoes, sliced

A handful of pitted black olives

Olive oil

Salt and pepper

Method

  • First make your giant croutons. Slice the ciabatta into 1 cm slices, cut the garlic in half and rub the cut side on both sides of the bread.
  • Fry these gently in a little olive oil until golden on both sides, and set aside.
  • In the same pan fry the chicken and aubergines, with the chilli flakes, until thoroughly cooked. You may need to add a little more oil, or if you want a healthier option, a spoonful or two of water.
  • Allow the aubergine to turn golden and soften up.
  • In your salad bowl, arrange the spinach, croutons and olives, then give a good stir with your fingers to mix everything up.
  • Slice the fresh tomato, and lay slices alternately with pieces of sun dried tomato.
  • Add the chicken, season with salt and pepper, and if you wish drizzle some of the oil from the sun dried tomatoes as dressing.

Andrew: This was superb served fresh!

Dawn: And equally as tasty the next day in a lunchbox!

Andrew: The garlic really infuses into the bread and aubergine, and develops its flavour into the next day.

Dawn: Great for busy bees!

For more handy hints and tasty treats, and actual alliteration, keep following forfoodlovers.wordpress.com and our Twitter feed @Love_Food_UK and on Facebook  Lovefood Forfoodlovers where it would be great to get more likes!

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