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Jamie Oliver LA style chicken salad




I've blogged about it before but this is a real family favourite. 

 Today we wanted a quick, light, pre-golf lunch and this is perfect. It's very easy to make and just requires a little bit of effort in the assembling of all the different parts.

ingredients

• ½ tsp cayenne pepper
• 1 tbsp paprika
• ½ tsp white pepper
• 1 tsp dried oregano
•  600g chicken 
• Extra-virgin olive oil
• 2 ripe avocados, halved and stoned
• 4 tbsp fat-free plain yoghurt
• 2 limes, plus extra to serve
• 1 green chilli
• A large bunch of coriander
• 2 corn tortillas, sliced into 1cm strips
• 4 rashers of smoked streaky bacon
• 1 cos lettuce, separated into leaves and chopped
• 2 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, green chilli, 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, put the bacon into the oven and cook until its nice and crisp. Once done, transfer the chicken to a board to rest, then thinly slice. put the bacon on some kitchen roll to get the fat off. 

 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, and the remaining coriander leaves. Serve with limes for squeezing over.



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