Name: Chilli chicken with b.l.a.t. salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 (800g) chicken thigh fillets, each cut into 3 pieces; 1 teaspoon chilli flakes; 1/2 teaspoon sea salt flakes; 1 tablespoon olive oil; 8 (200g) thin slices ciabatta; cooking-oil spray; 4 (260g) rindless bacon slices; 1 butter (boston) lettuce, leaves separated; 2 medium_piece (300g) tomatoes, sliced thinly; 1 medium_piece (250g) avocado, sliced thinly; 1/3 cup (80ml) buttermilk; 1/4 cup (60g) sour cream; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh dill, finely chopped; 1 tablespoon white wine vinegar; 1 clove garlic, crushed

Ingredients

4 (800g) chicken thigh fillets, each cut into 3 pieces

1 teaspoon chilli flakes

1/2 teaspoon sea salt flakes

1 tablespoon olive oil

8 (200g) thin slices ciabatta

cooking-oil spray

4 (260g) rindless bacon slices

1 butter (boston) lettuce, leaves separated

2 medium_piece (300g) tomatoes, sliced thinly

1 medium_piece (250g) avocado, sliced thinly

1/3 cup (80ml) buttermilk

1/4 cup (60g) sour cream

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped

1 tablespoon white wine vinegar

1 clove garlic, crushed

Method

1.Make buttermilk dressing. Whisk ingredients in a small bowl until combined, season to taste.

2.Combine chicken, chilli, salt and oil in a large bowl. Cook chicken on a heated oiled grill plate (or grill or barbecue), over medium heat, for 3 minutes each side or until cooked through. Clean grill plate.

3.Coat ciabatta lightly with cooking oil spray. Cook ciabatta and bacon on heated grill plate, over high heat, for 1 minute each side or until golden and crisp.

4.Arrange lettuce, chicken, bacon, tomato and avocado on plates, drizzle with dressing. Serve with ciabatta.

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Ingredients

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