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!
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