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LA style Chicken salad from Jamie

Another one from Jamie .... we ate every single scrap!
I used chicken instead of Turkey and added tomatoes. I think this could definitely be a dish to have in Vermont.
Like every Jamie dish it has an interesting little tweak to make what is basically a deconstucted BLT a bit more interesting. The interesting bits here are the avocado dressing ... sounds weird but is really very nice ... and the fatoush like introduction of baked tortilla strips.
Here's Jamie's recipe ....



LA-style turkey salad

 serves 4–6 

"Turkey often only gets a look in at Christmas, but it’s a good source of lean protein that’s generally available all year round," says Jamie. "Paired with avocado, it makes for a cracking salad. I’ve called it LA-style because it melds Mexican flavours and fresh produce in a very Californian way."

ingredients

• ½ tsp cayenne pepper
• 1 tbsp paprika
• ½ tsp white pepper
• 1 tsp dried oregano
•  600g chicken if you prefer
• Extra-virgin olive oil
• 2 ripe avocados, halved and stoned
• 4 tbsp fat-free plain yoghurt
• 2 limes, plus extra to serve
• 1 jalapeno or red chilli
• A large bunch of coriander
• 2 corn tortillas, sliced into 1cm strips
• 4 rashers of smoked streaky bacon
• 10 small sweet tomatoes quartered
• 1 cos lettuce, separated into leaves and chopped
• 1 little gem lettuce, separated into leaves
• Handful of rocket leaves


Method

1. Preheat your oven to 180C/gas 4. Place a griddle pan over a high heat. Mix the cayenne pepper, paprika, white pepper and oregano with a good pinch of salt and a little olive oil and rub all over the turkey breast. Put the turkey on the pan, turn the heat to medium, and cook for 20–25 minutes, turning halfway.... or sear in pan and finish in a hot oven
2. Meanwhile, make the salad and dressing. Blitz 1 avocado in a blender with the yoghurt, lime juice, jalapeno, most of the coriander and a good drizzle of olive oil until you have a creamy dressing. Season to taste, add a splash of water if needed to loosen, then set aside.
3. Spread the corn tortilla strips over a baking sheet and bake in the oven for a few minutes, until golden and crisp.
4 When your chicken is almost cooked, add the bacon to the pan for the last few minutes to crisp up. Once done, transfer the chicken to a board to rest, then thinly slice. Crudely toss the turkey in a bowl with the lettuce, tomato and avocado dressing, then scatter over a board. Crumble over the bacon, add the tortilla strips, then use a spoon to scoop out little nuggets of the remaining avocado and add these. Finish with the rocket, mixed cress, if using, and the remaining coriander leaves. Serve with limes for squeezing over.


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Comments

Anonymous said…
Great injection of ideas - we are off to Hereford for the weekend to explore daughter No 1s new home for the year, eating in pubs and drinking Dunkertons cider but tempted to stay in and cook! Very jealous you are off to Vermont, Seven Hills, Bernard where we have spent many happy summers is up for sale...... it's very very tempting! Have a lovely time. Lulu
August 6, 2012 at 8:24 PM
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