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Club sandwich salad
Club sandwich salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Transform the classic club sandwich into a refreshing spring salad with this simple recipe.
Ingredients:
  • 1/2 white sourdough baguette
  • 4 pancetta slices
  • 2 (about 150g each) RSPCA Approved chicken breast fillets
  • 4 free range eggs
  • 100g mayonnaise
  • 40.00 ml white wine vinegar
  • 23.40 gm wholegrain mustard
  • 1 oakleaf lettuce, leaves separated
  • 1 avocado, stone removed, peeled, thinly sliced
  • 125.00 ml finely chopped chives
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Slice the baguette diagonally into 5 mm-thick slices using a serrated knife. Brush lightly with oil and grill for 1 minute on each side until lightly toasted. Transfer to a plate and enjoy.
  • Grill the pancetta until crisp, about 1 minute per side. Transfer to a plate and break into shards. Brush the chicken with the remaining oil and grill for 5 minutes on each side until golden and cooked through. Transfer to a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
  • Boil the eggs in a small saucepan of water for 7 minutes until they reach your desired doneness. Then, cool them under cold water, peel, and halve.
  • Mix together the mayonnaise, vinegar, and mustard in a small bowl.
  • On a large serving plate, create layers of lettuce and avocado. Arrange the baguette, pancetta, and chicken on top. Drizzle with dressing, add the egg, and season generously with pepper. Finish with a sprinkle of chives before serving.

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