Ultimate Chicken and Maple-Bacon Club Salad

Nutrition per serve

Ingredients

• 1pcs sourdough baby baguette
• 10g Spanish seasoning
• 300g free-range chicken breast fillet
• 90g diced bacon
• 25g maple syrup
• 1pcs cos lettuce
• 1pcs tomato
• 1pcs avocado
• 1bunch chives
• 50g aioli mayonnaise
• 23ml olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Grill baguette
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the grill to high. Slice the baguette on an angle, then drizzle with 2 tsp olive oil. Put on an oven tray and grill for 4-5 mins or until golden.
2. Step 2 — Prep chicken
   Meanwhile, combine 1 tsp Spanish seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
3. Step 3 — Cook chicken
   Heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Cook bacon
   Heat 1 tsp olive oil in the same pan over medium-high heat. Cook the bacon, stirring occasionally, for 4-5 mins until crisp. Add the maple syrup to the bacon, increase the heat to high and cook, stirring, for 2-3 mins until reduced and sticky.
5. Step 5 — Prep salad ingredients
   While the bacon is cooking, trim the lettuce, then quarter the leaves. Coarsely chop the tomato and season with salt and pepper. Cut the avocado into thin wedges. Finely chop the chives.
6. Step 6 — Prep aioli and serve
   Combine the aioli, 1 tsp water and 1 tsp white wine vinegar in a bowl and season with salt and pepper. Slice the chicken. Divide the lettuce, tomato, avocado, chicken and baguette among bowls. Drizzle with the aioli, then scatter over the bacon, chives and a pinch of Spanish seasoning* to serve.

Allergens

Sulphites, Gluten, Soy, Wheat, Egg