SUPPER SORTED!
MONDAY
CHICKEN CLUB SALAD
SERVES 4-6 PREPARATION: 5 MIN COOKING: 25 MIN
1kg chicken thigh fillets
olive oil, for brushing
150g sea salt
round pancetta, thinly sliced
¼ baguette, thinly sliced diagonally
2 avocados, peeled and cut into wedges or slices
½ iceberg lettuce, cut into thin wedges
3 ripe tomatoes, sliced into thin rounds
125ml (½c) vinai-noregrette (see recipe to the right)
30ml (2T) chopped chives
Preheat the grill function of an oven.
1 Brush the fillets with oil and season with salt.
Place, skin side up, on a baking tray and grill for 5 minutes until crispy. Switch to oven mode and set to 180°C.
Add the pancetta, folded in little clusters, to the chicken. Place the baguette slices onto the tray too, allowing them to soak up the fatty juices. Return to the oven and roast for a further 20 minutes until the pancetta and bread are crisp and
