Chicken, Avocado & Pancetta Salad
This chicken salad recipe is the perfect summertime light bite.  The chicken & pancetta give depth of flavour and the lettuce, avocado and tomato give it freshness, finished with homemade honey & mustard dressing. Delicious!
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
    For the honey & mustard dressing
  • 50 ml water
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/4 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 120 ml extra virgin olive oil
  • 1 tbsp wholegrain mustard
  • sea salt and pepper (freshly ground)
    • For the salad
  • 1 tbsp olive oil
  • 2 chicken breasts (skinned & butterflied)
  • 100 g smoked pancetta (cubed)
  • 1 large baby gem lettuce
  • 1 large handful baby spinach leaves
  • 1 large avocado (peeled & sliced)
  • 10 baby plum tomatoes (halved)
  • 1/2 red onion (peeled & finely sliced)
Instructions
  1. For the dressing, place the water, honey, Dijon mustard, sugar and white wine vinegar into a food processor and blitz. Continue to run and drizzle in the oil slowly until the dressing begins to thicken. Stir through the wholegrain mustard and season to taste. The remaining dressing can be stored in the fridge for up to 2 weeks.
  2. For the salad, heat the oil in a large frying pan and cook the chicken 2-3 minutes on each side until cooked through It may take a lot longer depending on the thickness. Remove from the pan, allow to rest and then slice into chunky strips.
  3. In the same pan, cook the pancetta until crispy and golden. Transfer to kitchen roll to absorb the fat.
  4. In a salad bowl toss the lettuce, spinach, avocado, tomatoes, onions and 3 tbsp of dressing. Divide between two serving plates, top with chicken, pancetta and the remaining dressing. Enjoy!