Chicken, pancetta and macadamia salad

Recipes / Salads

Catering for the masses is made easier with this tasty chicken salad that has macadamia nuts for extra crunch.

Recipe «Chicken, pancetta and macadamia salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 lemon, sliced, 4 black peppercorns, 1 dried bay leaf, 1kg chicken breast fillets, trimmed, 2 tsp olive oil , 150g Primo Gourmet Selection Pancetta, chopped, 1/2 cup macadamia nuts, roughly chopped, 250g grape tomatoes, halved , 1 bunch mizuna lettuce leaves , trimmed, large leaves torn in half, 1 cup small basil leaves, 3/4 cup whole-egg mayonnaise, 1 tsp dijon mustard, 1/2 small lemon, juiced.

Ingredients:

  • 1 lemon, sliced 
  • 4 black peppercorns 
  • 1 dried bay leaf 
  • 1kg chicken breast fillets, trimmed 
  • 2 tsp olive oil 
  • 150g Primo Gourmet Selection Pancetta, chopped 
  • 1/2 cup macadamia nuts, roughly chopped 
  • 250g grape tomatoes, halved 
  • 1 bunch mizuna lettuce leaves , trimmed, large leaves torn in half 
  • 1 cup small basil leaves 
  • 3/4 cup whole-egg mayonnaise 
  • 1 tsp dijon mustard 
  • 1/2 small lemon, juiced 

Instructions

  1. Bring a deep frying pan of water to the boil over medium-high heat. Add lemon, peppercorns, bay leaf and chicken. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool slightly. Cover and refrigerate until cold.
  2. Heat a non-stick frying pan over medium heat. Add oil and pancetta. Cook, stirring often, for 3 minutes or until light golden. Add macadamias. Cook, stirring often, for 2 minutes or until golden. Set aside for 15 minutes to cool.
  3. Make lemon mayonnaise: Combine mayonnaise, mustard and 2 teaspoons lemon juice in a bowl. Season with salt and pepper. Whisk until well combined.
  4. Shred chicken and place in a large bowl. Add pancetta mixture and tomatoes. Season with salt and pepper. Drizzle with lemon mayonnaise. Gently toss to combine. Toss through mizuna and basil. Serve.