Chicken and Pancetta Salad with Honey and Mustard Dressing

Some days I dont have enough hours in the day, today was one of those days! So, it had to be something that was both quick and healthy with ingredients that I have in the house ... and here it is!

I dont much go on the salad dressings available in the stores these days. They often have gluten in them and a whole bunch of chemicals and I'm not into chemicals in my food anymore. I had to chance my arm again and try and make my own dressing. Boy, have I had some disasters over the last few years with salad dressings, but this one was good. Sweet with a bite! Just right!



130 g cubed pancetta
300 g chicken diced
1 tbsp olive oil
1 tsp GF wholegrain mustard (make sure the mustard is GF)
2 handful ls fresh rocket
6 cherry tomatoes, halved

Dressing

2 tbsp olive oil
1 tbsp lemon juice
1 tbsp GF wholegrain mustard
2 tbsp runney honey

To serve 2

Make the dressing first by putting all the dressing ingredients into a screw-top jar, shake, then put the dressing in the fridge to chill slightly
In a dry frying pan, add the pancetta, dry-fry on a low heat, to render up the fat from the pancetta and let the pancetta come to a golden colour. Discard the rendered fat and tip the pancetta onto kitchen paper to absorb any further fat

Thank your lucky stars, you have just got rid of a whole load of liquid cholesterol, that isnt going to clog your arteries

In the pan add the olive oil and wholegrain mustard, allow to sizzle for a few minutes, add the chicken and saute until cooked though, leave for a few minutes to rest
Divide the rocket leaves and tomatoes between two plates, add the chicken and pancetta, dress with the honey and lemon dressing

Lunch!!!