20-Minute Meal – Chicken and Avocado Club Salad



  • ½ French loaf or baguette
  • 15 ml (1 tbsp) avocado or olive oil
  • 4 pancetta or bacon slices
  • 2 eggs, boiled and cooled
  • 100 g (⅓ cup) mayonnaise
  • 30 ml (2 tbsp) white wine vinegar
  • 15 ml (1 tbsp) wholegrain mustard
  • 1 pkt mixed salad leaves
  • 1 avocado, peeled, stoned and thinly sliced
  • 500 ml (2 cups) cooked chicken breast or leftover roast chicken, sliced
  • 125 ml (½ cup) finely chopped chives


  1. Heat a grill pan to medium-high. Use a serrated knife to cut the baguette diagonally into 5 mm-thick slices. Brush with a little of the oil. Cook on the grill until lightly toasted, about 1 minute each side. Transfer to a plate and set aside.
  2. Cook the pancetta or bacon on the grill until crisp, about 1 minute on each side. Transfer to a plate and break into shards.
  3. Peel the eggs and cut in half.
  4. Combine the mayonnaise, vinegar and mustard in a small bowl.
  5. Arrange the lettuce and avocado on a large serving plate and top with the baguette. Sprinkle over the pancetta and chicken and drizzle with the mayonnaise dressing and top with egg. Season to taste and sprinkle with chives to serve.