Chili Chicken With B.L.A.T. Salad - cooking recipe

Ingredients

4 None chicken thigh fillets, each cut into 3 pieces
1 tsp chili flakes
1/2 tsp sea salt flakes
1 tbsp olive oil
8 thin slices ciabatta
4 slices bacon
1 head lettuce, leaves separated
2 None medium tomatoes, thinly sliced
1 None medium avocado, thinly sliced
1/3 cup buttermilk
1/4 cup sour cream
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp white wine vinegar
1 clove garlic, minced

Preparation

Combine chicken, chili flakes, salt and olive oil in a large bowl. Oil a grill plate (or grill) and place over medium heat. Cook chicken for 3 mins per side, or until cooked through. Set aside.
Clean grill plate and increase heat to high. Coat ciabatta lightly with olive oil. Cook ciabatta and bacon for 1 min per side, or until golden and crisp.
Arrange lettuce, chicken, bacon, tomatoes and avocado in serving bowls.
Whisk together remaining ingredients and season. Drizzle over salads and serve with ciabatta.