A protein-packed salad that's just perfect for lunch. In this recipe, avocado, seasoned chicken, pancetta, green beans and romaine lettuce combine in a rich blue-cheese salad dressing,
- 4 skinless chicken breasts
- 150g diced pancetta
- 1 avocado
- 150g trimmed green beans, blanched
- 1 romaine lettuce
- Salt and black pepper
- 25g blue cheese
- 100g natural fromage frais
- 2 tbsp. semi-skimmed milk
Season the chicken breasts on either side with salt and pepper. Slice the avocado in half, remove the stone, remove the flesh and thinly slice.
Heat oil in a frying pan and add the pancetta. Fry until golden brown and then scoop out with a slotted spoon. Leave on kitchen paper to drain.
Fry the chicken breasts on either side for 5-7 minutes or until completely cooked through. Slice on the diagonal into thin slices.
Arrange the lettuce on a plate. Scatter with green beans, avocado, pancetta and the chicken breasts.
Mash the blue cheese with the fromage frais until smooth and stir in the milk. Season with black pepper
To serve, drizzle the dressing over the salad.