Tuesday, 9 June 2015



Ingredients (serves 4)

2 chicken breasts cut into 1" chunks
50g of bacon lardons
2 ripe avocados, peeled, stone removed and cut into chunks
2 table spoons of Mayonnaise
1 Frisse lettuce cut roughly
2 salad tomatoes de-seeded and cut into quarters
1 chicory (aka endive) cut into chunks
2 Thick slices of bread
1 clove of garlic finely chopped
25g unsalted butter - softened
1 teaspoon of capers
Sprinkling of pine nuts


If you want to make your own mayonnaise I've already posted a good recipe that would go well with this dish. Click on the hyper link to find it.

Start with the hot stuff: put the lardons into a baking tray and into an oven pre-heated to 200 degrees. Also fry the chicken chunks in some vegetable oil and butter until brown and crispy. While that is cooking away cut up the lettuce, chicory, tomato and lay it out in a dish and dizzle with olive oil.

After 10 minutes, your chicken and bacon should be done. Set them to one side in a paper kitchen towel to absorb off any surplus oil or greasiness and to cool. Next, take your bread slices (this is a great way of using up old, stale bread), spread them with butter on both sides, cut them into 1" chunks, sprinkle with your chopped garlic and fry until crispy all over to make croutons.

Finally, in a bowl, add the chicken, bacon, avocado, croutons and mayonnaise and mix thoroughly. Spoon it over the salad stuffs already in your dish. Sprinkle with some pine nuts and capers. Season well and serve. Makes a lovely light lunch.

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