• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onion.
• Place a pan over medium-high heat with a drizzle of oil.
• Fry chicken and onion until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove once cooked.
• Season with salt and pepper. Add vinegar and a pinch of sugar. Cook until the vinegar has evaporated, 1-2 mins. Add cranberry chutney and 2 tbsp water. Mix well and simmer for 1 min, then remove from heat.

• Meanwhile, halve the ciabatta lengthways then widthways. Place on a lined baking tray. Drizzle with oil and season with salt and pepper.
• Roughly chop the hazelnuts.
• Place the goat's cheese rounds alongside the ciabatta.
• Drizzle the cheese with honey and scatter over the hazelnuts.
• Bake the in the oven until the ciabatta is crispy and the goat's cheese is starting to melt, 4-6 mins.

TIP: Use two baking trays if necessary.

• Meanwhile, halve, core and chop the apple into cubes (peeling optional).
• Trim the cucumber, quarter lengthways and chop widthways into small pieces. 
• Chop the tomato into 2cm dice.
• In a salad bowl, season 1 tbsp oil (per 2P) with salt and pepper.
• Add the apple, tomato, cucumber and salad leaves. Season with salt and pepper. Toss to coat. 

• Divide the salad between plates.
• Serve the warm goat's cheese on top.
• Finish with a dollop of the chicken and caramelised onion sauce.
• Serve the crunchy ciabatta crostini on the side.