Chicken Salad with Pancetta & Olives
This chicken salad recipe is the perfect summertime light bite. Accompany crisp Romaine lettuce with delicious fresh ingredients like avocado and tomato, and finish with a drizzle of homemade dressing made from Napolina extra virgin olive oil and balsamic vinegar.
Ingredients
3 tablespoons Napolina Extra Virgin Olive Oil
2 tablespoons Napolina Balsamic Vinegar
Juice of half a lemon
Handful fresh basil leaves, finely chopped
Black pepper
2 chicken breasts
65g pancetta or streaky bacon
2x small Romaine lettuce, chopped
40g rocket leaves
150g fresh cherry tomatoes, halved
100g Napolina Green Olives, halved
1/2 avocado, de-stoned, peeled and sliced
½ red pepper, sliced
125g mozzarella ball, torn into chunks
Method
Chop 2 small lettuces and slice half an avocado, half a red pepper, 100g olives and 150g cherry tomatoes.
In a large bowl toss the lettuce and rocket before adding the avocado, red pepper, olives and cherry tomatoes.
Griddle two chicken breasts on both sides in a griddle pan, about 5 minutes per side or until fully cooked through.
Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
In the meantime fry 65g pancetta for 3 minutes until cooked and slightly crispy, before setting aside.
Meanwhile finely chop a handful of fresh basil leaves and add to a small bowl.
Add 3 tablespoons Extra Virgin Olive Oil, 2 tablespoons Balsamic Vinegar, juice of half a lemon and black pepper. Whisk everything together and set aside.
Add to the bowl of salad before drizzling over the prepared dressing. Mix well.
Tear a mozzarella ball into chunks to top the salad, and serve.
