• 450g Sadia Chicken Breasts
  • 2 cloves Garlic, crushed
  • 2 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 1 Sea salt and freshly ground black pepper
  • 1 small stale Ciabatta loaf
  • 2 tablespoons Olive oil, extra
  • 2 cups Mixed salad greens
  • 1 Fennel bulb, thinly sliced
  • ½ cup Toasted walnuts
  • ½ cup Pomegranate seeds



Combine crushed garlic, olive oil and lemon juice in a glass bowl. Season with salt and pepper. Add Sadia Chicken Breasts, cover and refrigerate for at least 2 hours. Preheat oven to 180°C and remove chicken from the fridge to rest for 30 minutes before cooking.


Place the chicken breasts and marinade in a baking dish and roast for 25-30 minutes, until golden and cooked through. Remove from the pan and rest until the chicken is cool enough to shred.


Rip the bread into bite-sized pieces, toss in the juices in the chicken pan, drizzle over extra olive oil and bake until golden and crisp.


Combine the shredded chicken and toasted bread with the salad and sliced fennel; pile onto a serving platter. Garnish with the walnuts and pomegranate. To make the dressing, whisk the oil and orange juice together and sprinkle over the salad.

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