Warm Chicken Salad with Pancetta and Peppers

Warm Chicken Salad

​Ingredients- serves 4 

250g Romaine or cos lettuce leaves, washed, dried and roughly chopped  
100g radicchio leaves, washed, dried and roughly chopped
100g pancetta, thinly sliced
4 radishes, thinly sliced
2 organic or free-range chicken breasts
2 tablespoons of extra virgin olive oil
2 grilled peppers, sliced into strips
Mustard and Balsamic dressing (see recipe below)

Method

  • With a sharp knife cut the chicken breast into strips and sauté in the oil, making sure the chicken does not brown. 
  • Meanwhile grill the pancetta slices on both sides until crisp and set aside on some kitchen paper to absorb the fat. 
  • Toss the salad leaves, radishes and peppers in a bowl with the dressing.
  • Place the chicken and pancetta on top before serving with some warm bread.

 

Mustard and Balsamic dressing

Ingredients

250ml extra virgin olive oil
80ml balsamic vinegar
1 clove of garlic, peeled
1 tablespoon of coarse mustard
1 tablespoon of lemon juice
Pinch of salt

Method

With a mortar and pestle, pound the mustard, garlic, salt and lemon juice along with a little of the oil. Dilute with the rest of the oil and the vinegar and leave to rest. 

 

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Dunne & Crescenzi,