Chilli chicken with BLT salad

This delicious salad combines all the flavours of a BLT sandwich (bacon, lettuce and tomato) with juicy chilli chicken pieces.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
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Buttermilk dressing
  • 1/3 cup (80ml) buttermilk
  • 1/4 cup (60g) sour cream
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, crushed
Chilli chicken with BLT salad
  • 4 chicken thigh fillets (800g), each cut into 3 pieces
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon sea salt flakes
  • 1 tablespoon olive oil
  • 8 thin slices ciabatta (200g)
  • cooking oil spray
  • 4 rindless bacon slices (260g)
  • 1 butter (boston) lettuce, leaves separated
  • 2 medium tomatoes (300g), sliced
  • 1 medium avocado (250g), sliced


Chilli chicken with BLT salad
  • 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 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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