Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.54 dollar
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
For the blue cheese dressing
- 60grams mayonnaise
- 1/3 cup soured cream
- 1/3 cup buttermilk
- 115grams blue cheese, crumbled
- 2tablespoons cider vinegar
- 1teaspoons cayenne pepper
- 1 pinch salt
- 1 cup whole milk
- 8 smoked streaky bacon rashers
- 75grams plain flour
- 2 skinless boneless chicken breasts
- 75grams breadcrumbs
- 1tablespoons chipotle paste
- 1 liter sunflower oil, for frying
- 1 bunch baby spinach
- 300grams cherry tomatoes, halved
- 1 avocado, stoned, peeled, and chopped
- 4 hard-boiled eggs, roughly chopped
Description
This main course salad is served with a sharp, salty buttermilk and blue cheese dressing.
Method
Step 1 of 6
Put the chicken in a pan along with the cayenne pepper and 1 tsp salt. Pour in the milk and leave the chicken to soak for 2 hours in the fridge.
Step 2 of 6
In a frying pan, dry-fry the bacon over a medium heat until crispy. Remove from the pan and cool on a wire rack, then set aside.
Step 3 of 6
In a shallow bowl, mix together the flour, breadcrumbs, chipotle paste, and 1 tbs salt. Drain and discard the milk and turn the chicken in the bread mixture until well coated.
Step 4 of 6
Pour the oil into a large, heavy-based saucepan or deep-fat fryer. Heat it to 190°C.Fry the chicken for 5–7 minutes, or until golden brown. Remove with slotted spoon and cool on a wire rack. Set aside.
Step 5 of 6
Spread the spinach evenly in a large, wide serving dish. Place the tomatoes in a row across the greens. Add the avocado, placing it next to the tomatoes, then add a row of the eggs. Chop the chicken into bite-sized pieces and distribute evenly around the salad. Crumble the bacon and scatter it over the top.
Step 6 of 6
For the dressing, mix together the mayonnaise, soured cream, buttermilk, blue cheese, and vinegar. Serve the salad, while the chicken is still warm, with the buttermilk dressing on the side. Any leftover dressing will keep in the fridge for up to 3 days, tightly sealed.
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