Crispy pancetta adds saltiness and crunch to this tasty chicken salad.
- To make the dressing whisk the oil, vinegar and mustard together. Set aside.
- Brush the chicken with oil and sprinkle with salt and pepper.
- Heat a non-stick frying pan over medium high heat. Cook the chicken for 4-5 minutes on each side or until golden and cooked through. Remove from the heat, cover and keep warm.
- While the chicken is resting, grill the pancetta until crisp and golden.
- To serve, slice the chicken into thick pieces and toss with the rocket, semi-dried tomatoes and dressing.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set