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Chicken, pancetta and macadamia salad
Chicken, pancetta and macadamia salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delightful chicken salad with crunchy macadamia nuts, perfect for feeding a crowd.
Ingredients:
  • 1 lemon, sliced
  • 4 black peppercorns
  • 1 dried bay leaf
  • 1kg chicken breast fillets, trimmed
  • 150g thinly-sliced pancetta, chopped
  • 125.00 ml macadamia nuts, roughly chopped
  • 250g grape tomatoes, halved
  • 1 bunch mizuna lettuce leaves (see note), trimmed, large leaves torn in half
  • 250.00 ml small basil leaves (or torn large leaves)
  • 185.63 gm whole-egg mayonnaise
  • 5.90 gm dijon mustard
  • 1/2 small lemon, juiced
Instructions:
  • 1. In a large deep frying pan, bring water to a boil over medium-high heat. Add lemon slices, peppercorns, bay leaf, and chicken. Reduce heat to medium-low and simmer for 10-12 minutes until chicken is cooked through. Transfer chicken to a plate, let it cool slightly, then cover and refrigerate until cold.
  • Preheat a non-stick frying pan over medium heat, then add oil and pancetta. Cook while stirring frequently for 3 minutes until light golden. Next, add macadamias and continue cooking, stirring often, for 2 minutes until golden. Allow the mixture to cool for 15 minutes before using.
  • Create zesty lemon mayo by mixing together mayonnaise, mustard, and 2 teaspoons of fresh lemon juice in a bowl. Season with a pinch of salt and pepper, then whisk until fully incorporated.
  • Shred the chicken into a large bowl. Mix in the pancetta mixture and tomatoes. Season with salt and pepper, then drizzle with lemon mayonnaise. Gently toss everything together. Add mizuna and basil, then mix well. Serve and enjoy!

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