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Chicken, pancetta and broccolini salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Satisfying salad with crave-worthy flavors.
Ingredients:
  • 18.20 gm olive oil
  • 3 (about 600g) single corn-fed chicken breast fillets
  • 12 (about 150g) thin slices pancetta
  • 2 bunches broccolini, halved
  • 200g marinated mushrooms
  • 45g (1/2 cup) shaved pecorino
  • 40.00 ml toasted pine nuts
  • 40.00 ml balsamic dressing
Instructions:
  • In a large frying pan over medium heat, sizzle the oil. Add the chicken and sear for 3-5 minutes per side until fully cooked. Place on a plate and tent with foil to maintain warmth.
  • Cook the pancetta in the pan until crispy, about 2 minutes. Then, transfer to a plate lined with paper towel to drain.
  • While the broccolini is cooking in a saucepan of salted boiling water for 1 minute or until bright green and tender crisp, immediately refresh it under cold water and then drain.
  • Slice the chicken into 1cm-thick slices against the grain, and then break the pancetta into large pieces. Combine the chicken, pancetta, broccolini, mushrooms, pecorino, and pine nuts in a large bowl. Pour the dressing over the mixture and gently toss until everything is coated. Transfer to a serving platter, sprinkle with pepper, and serve right away.

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