Name: Chilli chicken with B.L.A.T. salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Chilli chicken with b.l.a.t. salad; 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

Bacon, lettuce, avocado, tomato – need we say more? This vibrant salad with chilli chicken and our favourite tasty inclusions for a simple meal idea.

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Ingredients

Chilli chicken with b.l.a.t. salad

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

Chilli chicken with b.l.a.t. 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, 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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Chilli chicken with b.l.a.t. salad

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