Directions

1. Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours.
2. Heat a large frying pan over a medium–high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool.
3. With the pan still over a low heat, add the chicken to the fat that’s rendered from the pancetta (if there isn’t enough, add a little olive oil). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through.
4. Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water.
5. When the pancetta is cool enough to handle, crumble it and set aside.
6. Lift the chicken out of the pan onto a plate lined with kitchen paper. Leave to cool slightly, then cut into small cubes.
7. Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised.
8. Peel and chop the hardboiled eggs. Chop the avocado.
9. Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients.
10. Transfer the remaining fried shallots to a jug. Add the oil, vinegar and mustard, a good pinch of salt and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar or seasoning as needed.
11. Dress the salad at the table, or serve the dressing separately.