Chicken and Avocado Club Salad Recipe
It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!
Recipe by: SAAGA
Time: 20 Minutes
Serves: 4
Ingredients:
- ½ French loaf or baguette
- 15 ml (1 tbsp) avocado or olive oil
- 4 pancetta or bacon slices
- 2 eggs, boiled and cooled
- 100 g (⅓ cup) mayonnaise
- 30 ml (2 tbsp) white wine vinegar
- 15 ml (1 tbsp) wholegrain mustard
- 1 packet mixed salad leaves
- 1 avocado, peeled, stoned and thinly sliced
- 500 ml (2 cups) cooked chicken breast or leftover braaied/roast chicken, sliced
- 125 ml (½ cup) finely chopped chives
How To Make:
- Heat a grill pan to medium-high.
- Use a serrated knife to cut the baguette diagonally into 5 mm-thick slices. Brush with a little of the oil. Cook on the grill until lightly toasted, about 1 minute each side. Transfer to a plate and set aside.
- Cook the pancetta or bacon on the grill until crisp, about 1 minute on each side. Transfer to a plate and break into shards.
- Peel the eggs and cut in half.
- Combine the mayonnaise, vinegar and mustard in a small bowl.
- Arrange the lettuce and avocado on a large serving plate and top with the baguette. Sprinkle over the pancetta and sliced chicken and drizzle with the mayonnaise dressing and top with egg. Season to taste and sprinkle with chives to serve.