Chicken Club Salad Recipe
"I like to cook this with bone-in cutlets and then, once the chicken is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, just ask the butcher to debone the cutlets for you first or use thigh fillets. Thighs are forgiving; you’ll just need to reduce the cooking time as explained below.” says Lucy Tweed, author of cookbook Every Night of the Week.
Equipment
- 1 Baking tray
Ingredients
- 1 kg Chicken cutlets (thighs), bone in, or thigh fillets
- Olive oil, for brushing
- Sea salt
- 150 grams Round pancetta, thinly sliced
- 1/4 Baguette (or 1/2 small one), thinly sliced on the diagonal
- 2 Avocados, peeled and cut into wedges or slices
- 1/2 Iceberg lettuce, cut into thin wedges
- 3 Very ripe tomatoes, sliced into thin rounds
- 125 ml Vinai-no-regrette
- 2 Tbsp Chives, finely chopped
Vinai-no-regrette (makes approx. 375ml)
- 125 ml Lemon juice
- 1 Clove Garlic, peeled and smashed
- 2 Tbsp Dijon mustard
- 2 tsp Each sugar and sea salt
- 50 grams Parmesan, grated
- 250 ml Extra virgin olive oil
Optional Ingredients
- Fresh bread, to transform it from a salad into the stacked sandwich you love. Be sure to use thick slices of a crusty bread, like baguette.
Instructions
- Preheat your oven on grill.
- Brush the cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5 minutes until crispy.
- Switch to oven mode and set to 180°C.
- Cook the chicken cutlets for 10 minutes (if you’re using thigh fillets, skip this bit).
- Add the pancetta, softly scrunched or folded in little clusters, to the baking tray with the chicken.
- Place the baguette slices onto the tray too (if using), allowing them to soak up the fatty juices.
- Return to the oven and roast for a further 20 minutes until the pancetta and bread are crisp and golden and the cutlets or thigh fillets are cooked through. Good time to journal.
- Remove from the oven and allow to cool to just warm.
- Cut out the bones if you used cutlets and cut each piece of chicken into about four jaunty slabs. Assemble the roasted stuff on a platter, along with the avo, lettuce and tomato.
- Dress with the vinaigrette and scatter with chives.