- September 2013
- Serves 6
- Takes 20 minutes to make, 25 minutes to cook
This easy salad recipe is made with avocados, chicken, egg, bacon, lettuce and tomatoes.
- 47.1g (15.9g saturated)
- 5.7g (4.9g sugars)
- 4 medium free-range eggs
- 4 large free-range boneless skin-on chicken thighs (see tip)
- 25g unsalted butter
- 12 British free-range smoked streaky bacon rashers
- 4 ripe medium vine tomatoes, roughly chopped
- 4 medium gem lettuces, leaves separated and torn if large
- ½ medium onion, very thinly sliced
- 100g roquefort or other ripe blue cheese, crumbled
- 2 ripe hass avocados, sliced and drizzled with a squeeze of lemon juice (see tip)
- Small bunch of fresh chives, snipped
For the dressing
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 3 generous tbsp mayonnaise
- 5 generous tbsp natural yogurt
- Buttermilk or whole milk to loosen
- 12 fresh chives, very finely chopped
- 2 tbsp finely chopped fresh flatleaf parsley
- Pinch of sugar to taste
- To make the dressing, combine the vinegar and mustard in a bowl, then dollop in the mayonnaise and natural yogurt. Loosen to a pouring consistency by adding buttermilk or whole milk, then stir in the chives and parsley. Season with salt, ground black pepper and a pinch of sugar, then set aside.
- Bring a small pan of water to the boil, then carefully add the eggs and cook for 6 minutes. Drain and run under cold water for a few minutes to cool, then peel and cut in quarters.
- Season the chicken generously with salt and ground black pepper. Melt the butter in a wide frying pan over a medium heat, then add the chicken, skin-side down. Taking care not to burn the butter, cook the chicken for 10-12 minutes until the skin is deep golden brown and crisp. Turn and cook on the other side for 10-12 minutes until cooked through. Transfer to a plate, skin-side up, and set aside to rest.
- Meanwhile, fry the bacon in the same pan on both sides until crisp. Cool on a plate, then snap into pieces.
- Chop each chicken thigh into 6 chunks using a sharp knife. Season the tomatoes and the quartered eggs. Arrange the lettuce leaves on a platter or individual plates, then top with the sliced onion, crumbled cheese, avocados, tomatoes, eggs, bacon and chicken. It should all look buoyant and juicy. Scatter with the chopped chives, then serve with the dressing.
Most supermarkets sell skin-on chicken thighs with the bone left in. Buy these and remove the bone with a sharp knife, or buy from your butcher and ask him to remove the bone for you.
Hass avocados have a dark, knobbly skin and buttery flesh. When the skin is dark purple and feels soft if pressed gently, it’s ripe.
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