Recipes, Salad

Copycat Salad from Le Pain Quotidien

December 5, 2013

Mixed Salad with Roast Chicken and Crispy Prosciutto  {}

Last month I was given the very important task of handing in the final version of Christina’s PhD thesis. She couldn’t take the day off from work and knows that I usually don’t mind trip to London. Oh, she knows me so well!

After taking the tube up to Angel to pick up 3 fat copies of the thesis from the book binder, I dragged myself down to UCL, proudly handed in one copy {I still had 2 copies to lug around with me for the day} and then immediately parked my butt across the road at Le Pain Quotidien for lunch. If you’re a long-time reader you may have heard of my love-affair with LPQ, an organic bakery serving everything from waffles, soups and salads.

I don’t go there too often for lunch, but when I do, I almost always have a salad. They serve the most wonderful creations on gigantic plates with a side of organic, home-baked sourdough bread.

Mixed Salad with Roast Chicken and Crispy Prosciutto  {}

I realize, now, in the midst of Christmas cookie madness, it might not be the best time to post salad recipes. But this one was just too good of a recipe to pass. It’s such a filling treat!

You’ve got avocado, egg, prosciutto, roasted chicken, blue cheese and bell pepper, all served on top of a bed of salad greens. And of course I served it alongside some bread, which I picked up at LPQ. This salad is quite flavorful as it is, so you don’t necessarily need a fancy dressing. I just used a squeeze of lemon, a drizzle of olive oil and a pinch of sea salt. That’s really all it takes…

Mixed Salad with Roast Chicken and Crispy Prosciutto  {}

Mixed Salad with Roast Chicken and Crispy Prosciutto

inspired by a lovely creation from Le Pain Quotidien

serves 2


  • 6 handful mixed greens, washed
  • 1 red bell pepper, chopped into small pieces
  • 35g blue cheese {I used Saint Agur}
  • 2 slices prosciutto,
  • 100g roasted chicken breast, cut into thin strips
  • 1 egg, hard boiled
  • 1 avocado
  • 1/2 lime, cut into wedges
  • salt + pepper
  • olive oil


In a small skillet, heat up about 2 tbsp. of olive oil. Once hot, add the chopped bell pepper. Season generously with pepper and a bit of salt and cook until softened. In the meantime, arrange the salad greens on two plates. Once the bell pepper has cooked, divide evenly amongst the plates. Then, using the same skillet, fry 2 slices of prosciutto until crispy. Before adding them to the skillet make sure you cut it into smaller pieces. When it is crispy add it on top of the salad.

Cut the blue cheese into small cubes, the hard-boiled egg into slices and divide onto the two plates. Then add the sliced chicken breast. At the end, cut open an avocado, remove the pit. Using a sharp knife divide each half into 5-6 slices lengthwise. Spoon out the slices and arrange on top of the salad.

Serve with a lemon wedge, a bit of salt and a drizzle of olive oil.

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  • Reply Abbie @ Needs Salt December 6, 2013 at 8:28 pm

    This salad is an absolute bomb of color! I love it! Salads are one of my favorite things to make (and I make quite a few – every single day!) so I love seeing new salad creations like this.
    Just gorgeous!

    • Reply Antonia December 7, 2013 at 1:09 am

      Hi Abbie 🙂 I also have salads pretty much every single day for lunch so it’s nice to mix things up a little and add some new ingredients. This is definitely a new favorite. So filling and colorful!

  • Reply Kathryn December 8, 2013 at 6:15 pm

    This is an excellent looking salad – so much flavour!

  • Reply Katie (The Muffin Myth) December 11, 2013 at 10:06 am

    I actually think that in the midst of holiday cookie madness is the PERFECT time to post a salad recipe like this. I’d skip the turkey, but otherwise looks fab! Thanks for the inspiration.

  • Reply Venerdì 13 Dicembre 2013 | Mamma Felice December 13, 2013 at 7:30 am

    […] Un’altra bella insalata da mangiare anche tiepida: con la lattuga, i peperoni rossi arrostiti, pollo lessato e dadini di prosciutto, uovo semi sodo, avocado e anche un po’ di gorgonzola stagionato. Ditemi che vi mancherebbe la pasta, con un’insalata del genere. […]

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