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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Chargrilled chicken, avocado and Gorgonzola salad

by
Nigel Mendham
Chargrilled chicken, avocado and Gorgonzola salad

PT45M

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Ingredients

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Method

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1
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
2
Preheat the oven to 190˚C/gas mark 5
3
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
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
5
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
6
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
7
Finish with the sliced avocado and Gorgonzola and serve
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Nigel Mendham
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.

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