Step 1

Heat the grill function in your oven. For the vinai-no-regrette, place all the ingredients except oil in a jar or bowl. Mix to combine then set aside for 30 minutes.

Step 2

Meanwhile, brush cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5-10 minutes or until crispy.

Step 3

Switch to oven mode and set to 180°C. Cook chicken cutlets for 10 minutes (if using thigh fillets, skip this bit). Add pancetta to the baking tray with the chicken. Add baguette slices to the tray, allowing them to soak up the fatty juices.

Step 4

Return to the oven and roast for a further 20-30 minutes until the pancetta and bread are crisp and golden, and the cutlets or thigh fillets are cooked through.

Step 5

Remove from the oven and allow to cool to just warm.

Step 6

Cut out the bones if you used cutlets, and cut each piece of chicken into about four jaunty slabs. Assemble all the roasted stuff on a platter, along with the avocado, iceberg and tomato.

Step 7

Add the olive oil to the vinai-no- regrette and whisk to combine. Drizzle over the chicken and sald and scatter with chives to serve. Enjoy.