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
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Ingredients
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
Method
Chilli chicken with BLT salad
- 1Make buttermilk dressing: Whisk ingredients in a small bowl until combined. Season to taste.
- 2Combine 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.
- 3Coat 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.
- 4Arrange lettuce, chicken, bacon, tomato and avocado on plates; drizzle with dressing. Serve with ciabatta