Warm Oven Roasted Chicken Salad with Spinach, Red Onion & Pomegranate

Warm Oven Roasted Chicken Salad with Spinach, Red Onion, Pomegranate


This is a great one-pot meal, salad starter, main course, supper dish.  Totally versatile for any occasion with its flavour, colour and freshness.  Serve hot or cold and use Turkey pieces for a Festive twist.



4-6 chicken pieces and 1 tsp dark brown sugar

2 red onion – cut into wedges

2 dsp olive oil

1 dsp balsamic vinegar

2 dsp honey

2 cloves garlic

2 stalks celery

1 pomegranate – optional when in season

¼ pt/125ml stock – vegetable

110g/4oz spinach

Freshly ground black pepper and fresh coriander to serve

2 Dsp. Tomato paste


Oven temperature 180°C











Prepare all the vegetables – cut onion into thick wedges.  Cut the celery into large chunks, de-seed the pomegranate.


Toss the chicken pieces in the oil, honey, brown sugar and balsamic and coat well.


Transfer to a warmed oven roasting dish to which the onions and garlic have been added and cooking in the oven for 5 minutes with 1 dsp olive oil.


Add the chicken pieces and marinade and toss well to coat before returning to the oven, covered, for 25-35 minutes depending upon the size of the chicken pieces.


Next add the celery, tomato paste, stock and return to the oven with seasoning and a handful of coriander leaves.  Cook for 25-30 minutes thenadd the pomegranate seeds, adjust seasoning and finally a handful of fresh spinach leaves.  Season and serve.