Chicken, pancetta & broccolini salad

It may be filling, but this salad's irresistible flavours will leave you longing for more.

 

Ingredients

1 tbs 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
2 tbs toasted pine nuts
2 tbs Woolworths Select balsamic dressing

 

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Method

1. 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.
2. Add the pancetta to the pan and cook for 2 minutes or until crisp. Transfer to a plate lined with paper towel.
3. 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.
4. 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.
Per serve: 54g protein, 27g fat (7g saturated fat), 12g carb, 2.5g dietary fibre, 2100kJ (500 Cals).