BLT chicken salad
Print recipe
- BLT chicken salad
Print your recipe with:
Photography by Steve Brown
Turkish bread — Known as pide in Instanbul, we've adopted it as a daily bread. Now, learn to love it even more for its versatility.
Preparation Time
10 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
- 250g trussed baby tomatoes
- 2 tbs olive oil
- 4 pancetta slices
- 1/4 Turkish bread, cut into 2cm pieces
- 1 garlic clove, crushed
- 2 (about 400g) chicken breast fillets
- 100g baby rocket leaves
- 1/4 cup (60g) whole-egg mayonnaise
- 1 tbs lemon juice
- 1 tbs wholegrain mustard
Method
Preheat oven to 180°C. Place tomatoes on an oven tray; drizzle with 2 teaspoons of the oil. Season with salt and pepper. Bake in oven for 15 minutes or until tomatoes begin to collapse. Remove from oven and set aside to cool.
Meanwhile, place the pancetta and Turkish bread on separate oven trays. Combine the garlic and 1 tablespoon of the oil in a small bowl; drizzle over the bread. Gently toss to coat. Bake the bread and pancetta in oven, turning occasionally, for 10 minutes or until golden and crisp. Remove from oven and set aside to cool.
Meanwhile, season the chicken with salt and pepper. Heat remaining oil in a frying pan over medium heat. Add chicken; cook for 3-4 minutes each side or until golden and cooked through. Remove from heat; set aside for 5 minutes to rest. Thinly slice.
Arrange the rocket, crumbled pancetta, chicken, croutons and tomatoes on serving plates. Combine the mayonnaise, lemon juice and mustard in a bowl. Drizzle over the salad and serve immediately.