Chargrilled chicken, avocado and Gorgonzola salad
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
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 chicken supremes
- 8 slices of pancetta
- vegetable oil
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
- 8 slices of pancetta
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
- 4 gem lettuces, washed and sliced
- olive oil
- salt
7
Finish with the sliced avocado and Gorgonzola and serve
- 2 avocados, peeled and sliced
- 150g of Gorgonzola Piccante
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