Ingredients

• 1 pc sectioned chicken (2 half breasts and 2 thighs with overweight)
• 500 g iceberg salads and lettuce
• 500 g salted vegetable broth
• 100 g coconut milk
• 40 g Grana Padano Dop
• 8 pcs slices of smoked bacon
• 3 pcs files
• 2 pcs "baby" carrots
• 1 pc green pepper
• 1 pc avocado
• tarragon
• basil
• cornstarch
• salt
• extra virgin olive oil

For the salad recipe with chicken, crispy bacon and basil cream, place the chicken parts in a baking dish with the skin facing upwards, spread over a dozen sprigs of tarragon, 1⁄2 chopped chillies, the squeezed juice of 2 limes and coconut milk; Marinate in the fridge for about 1 hour. Transfer the chicken with its marinade and the vegetable stock into a large saucepan, cook over low heat for about 15 minutes from the boil, then remove the breasts, which will already be cooked, and continue cooking the legs for another 10 minutes. Keep the meat aside, strain the cooking juices and let it reduce to medium heat for about ten minutes, dissolving 2 teaspoons of cornstarch to make it thicker. From the head of lettuce and the iceberg 8-12 external leaves, larger, to be used as a base, are recovered and the rest cut into small pieces. Slice the carrots finely. Spread the bacon slices on a plate and cook them in the microwave, at maximum power, for 1 minute, until they are crispy. Alternatively brown them in the pan for 3-4 minutes. Clean the avocado and whisk it with the juice of 1 lime, a dozen basil leaves, a pinch of salt and 3-4 tablespoons of oil, until you get a cream. Sprinkle the chicken pieces, cut the pulp into pieces and season with the hot cooking sauce. Arrange 2-3 iceberg or whole lettuce leaves in each dish, spread the chopped salads inside, chunks of warm chicken, flakes, 5-6 basil leaves, carrot slices, crispy pancetta broken and some chilli peppers. Season with a little oil, a pinch of salt and pepper and complete with the basil cream.