We loved it, the flavour combination is delicious. The chicken had just enough spice and all the other ingredients made every bite delicious.
For those that don't know BLAT stands for Bacon, Lettuce, Avocado, Tomato, an amazing flavour combination.
I've never made a buttermilk dressing before and I love it, it's light, it's tangy.
With the chicken, if your pieces have thick bits, I like to butterfly them open, so cooking time is even throughout your chicken piece.
With the bread, you can either slice the ciabatta thinly or cut it into bite sized croutons.
I think I may add some soft boiled eggs, halved, to this one day also.
This is a great midweek meal idea, easy to make and delicious to eat.
4 chicken thigh fillets, each cut into 3 pieces
1 teaspoon dried chilli flakes
1/2 teaspoon sea salt flakes
1 tablespoon olive oil
8 thin slices ciabatta (or cut into croutons)
cooking oil spray
4 rindless bacon slices
1 butter lettuce, leaves separated
2 medium tomatoes, sliced
1 medium avocado, sliced
1/3 cup (80ml) buttermilk
1/4 cup (60g) sour cream
1 tablespoon finely chopped fresh chives
1 tablespoon white wine vinegar
1 clove garlic, crushed
Make buttermilk dressing-Whisk ingredients for the dressing in a small bowl until combined, season to taste.
Combine chicken, chilli, salt and oil in a large bowl.
Cook chicken on a heated oiled grill plate (or frying pan) over medium heat for 4-5 minutes each side or until cooked through. When I turn the chicken over I like to cover the pan with a lid (or pizza tray) for 2-3 minutes to make sure it cooks through, then uncover for the final minute or two. Clean grill plate.
Spray ciabatta lightly with cooking oil. Cook ciabatta and bacon on heated grill plate over high heat for 1 minute on each side or until golden and crisp. If your bread is cut into croutons, cook on all sides until golden and crisp.
Arrange lettuce, chicken, bacon, tomato and avocado on a platter.
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