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. ---------------------------------------------------------------------------
Nutrition
Ingredients
