Chicken & Avocado Salad Recipe - Great British Chefs

Simplicity can be a virtue, and this straightforward chicken and avocado salad recipe from Nigel Mendham has oodles of flavour and only takes around 45 minutes to prepare. Gorgonzola gives this dish a real spirited flavour and matches wonderfully with the chicken and pancetta.

Ingredients

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150g of Gorgonzola Piccante, broken up
4 chicken supremes, or breast
3 large potatoes
8 slices of pancetta
4 gem lettuces, washed and sliced
2 avocados, peeled and sliced
vegetable oil
olive oil
salt

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Peel the potatoes and cut into 1/4 inch dice. Place the potatoes into a pan of cold water, add a pinch of salt and bring to the boil. Cook for for 4-5 minutes, drain and allow to steam-dry and cool

salt
2 large potatoes

Preheat the oven to 190˚C/gas mark 5

Heat a griddle pan or large frying pan over a high heat. Once it begins to smoke, add a dash of vegetable oil and chargrill the chicken on both sides until dark golden brown

4 chicken supremes
8 slices of pancetta
vegetable oil

Place the chicken supremes on a baking tray and into the oven for 6-8 minutes until just cooked through. Remove and allow to rest for an additional 4-5 minutes

Whilst the chicken is resting, slice the pancetta into lardons. Heat a dash of vegetable oil in a frying pan and fry the pancetta for 2-3 minutes until crisp

8 slices of pancetta

In a large bowl, mix together the potato, lettuce and pancetta, season with olive oil and salt. Divide the salad into bowls. Slice the chicken and arrange on top of the salad in each bowl

4 gem lettuces, washed and sliced
olive oil
salt

Finish with the sliced avocado and Gorgonzola and serve

2 avocados, peeled and sliced
150g of Gorgonzola Piccante

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Nigel Mendham

Nigel Mendham has proved himself to be as adaptable as he is talented, prospering in restaurants all over Britain and winning great acclaim for his deftly classical cuisine.