It may be filling, but this salads irresistible flavours will leave you longing for more.
- Heat the oil in a large frying pan over medium heat. Add the chicken and cook for 3-5 minutes on each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Add the pancetta to the pan and cook for 2 minutes or until crisp. Transfer to a plate lined with paper towel.
- Meanwhile, cook the broccolini in a saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Refresh under cold water. Drain.
- Cut the chicken across the grain into 1cm-thick slices. Break the pancetta into large pieces. Combine the chicken, pancetta, broccolini, mushrooms, pecorino and pine nuts in a large bowl. Drizzle over the dressing and gently toss until just combined. Transfer to a serving platter and season with pepper. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set