Entertaining

Chicken club salad

Name: Chicken club salad recipe
Yield: 4
Ingredients: 1kg chicken cutlets (thighs), bone in, or thigh fillets; Olive oil, to brush; Sea salt; 150g round pancetta, thinly sliced; 1/4 baguette (or 1/2 small one), thinly sliced on the diagonal; 2 avocados, peeled and cut into wedges or slices; 1/2 iceberg lettuce, cut into thin wedges; 3 very ripe tomatoes, sliced into thin rounds; 1/2 cup (125ml) vinai-no-regrette dressing (recipe below); 2 tbs finely chopped chives; 1/2 cup (125ml) lemon juice; 1 garlic clove, peeled and smashed; 2 tbs Dijon mustard; 2 tsp each sugar & sea salt; 50g grated parmesan; 1 cup (250ml) extra virgin olive oil

Rate now

Jump to recipe

by Lucy Tweed

Sep 23, 2021

“I like to cook this with bone-in cutlets and then, once the chook is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, ask the butcher to debone the cutlets for you first, or use thigh fillets. Thighs are forgiving (not mine, mind you); you’ll just need to reduce the cooking time as explained below.” This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).

1kg chicken cutlets (thighs), bone in, or thigh fillets
Olive oil, to brush
Sea salt
150g round pancetta, thinly sliced
1/4 baguette (or 1/2 small one), thinly sliced on the diagonal
2 avocados, peeled and cut into wedges or slices
1/2 iceberg lettuce, cut into thin wedges
3 very ripe tomatoes, sliced into thin rounds
1/2 cup (125ml) vinai-no-regrette dressing (recipe below)
2 tbs finely chopped chives

Vinai-no-regrette (makes approx. 1 1/2 cups - 375ml)

1/2 cup (125ml) lemon juice
1 garlic clove, peeled and smashed
2 tbs Dijon mustard
2 tsp each sugar & sea salt
50g grated parmesan
1 cup (250ml) extra virgin olive oil

Method

1.

Heat the grill function in your oven. For the vinai-no-regrette, place all the ingredients except oil in a jar or bowl. Mix to combine then set aside for 30 minutes.
2.

Meanwhile, brush cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5-10 minutes or until crispy.
3.

Switch to oven mode and set to 180°C. Cook chicken cutlets for 10 minutes (if using thigh fillets, skip this bit). Add pancetta to the baking tray with the chicken. Add baguette slices to the tray, allowing them to soak up the fatty juices.
4.

Return to the oven and roast for a further 20-30 minutes until the pancetta and bread are crisp and golden, and the cutlets or thigh fillets are cooked through.
5.

Remove from the oven and allow to cool to just warm.
6.

Cut out the bones if you used cutlets, and cut each piece of chicken into about four jaunty slabs. Assemble all the roasted stuff on a platter, along with the avocado, iceberg and tomato.
7.

Add the olive oil to the vinai-no- regrette and whisk to combine. Drizzle over the chicken and sald and scatter with chives to serve. Enjoy.