Club sandwich salad
- 09.03.2017
- 368
Turn the traditional club sandwich into a light spring salad with this quick and easy recipe.
Recipe «Club sandwich salad» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 Coles Bakery white sourdough baguette, 1 tbsp olive oil, 4 pancetta slices, 2 Coles RSPCA Approved chicken breast fillets, 4 Coles Brand Australian free range eggs , 1/3 cup whole-egg mayonnaise, 2 tbsp white wine vinegar, 1 tbsp wholegrain mustard , 1 oakleaf lettuce, leaves separated, 1 avocado, stone removed, peeled, thinly sliced, 1/2 cup finely chopped chives.
Ingredients:
- 1/2 Coles Bakery white sourdough baguette
- 1 tbsp olive oil
- 4 pancetta slices
- 2 Coles RSPCA Approved chicken breast fillets
- 4 Coles Brand Australian free range eggs
- 1/3 cup whole-egg mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp wholegrain mustard
- 1 oakleaf lettuce, leaves separated
- 1 avocado, stone removed, peeled, thinly sliced
- 1/2 cup finely chopped chives
Instructions
- Heat a barbecue grill or chargrill on medium-high. Use a serrated knife to cut baguette diagonally into 5mm-thick slices. Brush with a little of the oil. Cook on grill for 1 min each side or until lightly toasted. Transfer to a plate.
- Cook the pancetta on grill for 1 min each side or until crisp. Transfer to a plate. Break into shards. Brush chicken with remaining oil. Cook for 5 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Meanwhile, cook the eggs in a small saucepan of boiling water for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water. Peel eggs and cut in half.
- Combine the mayonnaise, vinegar and mustard in a small bowl.
- Arrange the lettuce and avocado on a large serving plate. Top with the baguette, pancetta and chicken. Drizzle with the dressing and top with egg. Season with pepper and sprinkle with chives to serve.