Ingredients

• 1.6kgchicken, roasted
• 2vine-ripened tomatoes, sliced into 5mm (¼ inch) thick rounds
• 1avocado, stone removed & flesh sliced
• 1cos lettuce, washed & finely shredded
• 1radicchio, leaves washed & finely shredded
• extra virgin olive oil
• freshly ground pepper

• ½ teaspoon onion salt
• ½ bunchchives, about 15g (½oz), chopped
• 2 tablespoonschopped flat-leaf (Italian) parsley
• 1 teaspoonchopped oregano
• 2 garlic cloves, crushed
• 125ml (½ cup)buttermilk
• sea salt & freshly ground pepper
• 125g (½ cup) good-quality mayonnaise

Method

• To make the dressing, place all the ingredients except the mayonnaise in a blender and puree, then whisk the puree into the mayonnaise. Check the seasoning.
• Remove the flesh from the chicken and cut into slices. Remove skin if you wish; however, I think that spoils the flavour of the dish. Place tomato slices on large serving plates, place some avocado slices on top of the tomato, add shredded lettuce and radicchio leaves dressed with a little oil and make a mound in the middle of each plate.
• Place some chicken on the lettuce, drizzle generously with the dressing and give a good grind of fresh pepper.