Chicken BLT Muffin With Chips & Red Gem Salad

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chips

Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven for 25-30 min or until the chips are golden and starting to crisp

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the chicken thigh[s] and bacon and cook for 3 min on each side or until the bacon is golden

Once cooked, transfer the bacon to kitchen paper 

Drain any excess oil from the pan and return it to a medium-low heat

Add a splash of water to the chicken and cook, covered, for 10-12 min or until cooked through

Meanwhile, combine the mayonnaise, white wine vinegar and Dijon mustard with a generous pinch of salt and black pepper – this is your Dijon dressing

Separate 2 [4] outer leaves of the red gem lettuce

Cut the remaining red gem lettuce into quarters lengthways (the root will hold it together)

Slice the tomato[es] 

Once cooked, shred the chicken apart using two forks – this technique is known as ‘pulling’

Return the shredded chicken to the pan with half of the Dijon dressing and give everything a good mix up

Tip: transfer the chicken to a board if you have a sensitive pan!

Once the chips are done, add the muffins to the tray and return it to the oven for 2 min or until warmed through

Once warmed through, slice the muffins in half