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How to make Chicken, pancetta and macadamia salad

Yield = 12
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 1 lemon, sliced
  • 4 black peppercorns
  • 1 dried bay leaf
  • 1kg chicken breast fillets, trimmed
  • 2 teaspoons olive oil
  • 150g thinly-sliced pancetta, chopped
  • 1/2 cup macadamia nuts, roughly chopped
  • 250g grape tomatoes, halved
  • 1 bunch mizuna lettuce leaves (see note), trimmed, large leaves torn in half
  • 1 cup small basil leaves (or torn large leaves)

Lemon mayonnaise

  • 3/4 cup whole-egg mayonnaise
  • 1 teaspoon dijon mustard
  • 1/2 small lemon, juiced

Method

  • Step 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.
  • Step 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.
  • Step 3 Make lemon mayonnaise: Combine mayonnaise, mustard and 2 teaspoons lemon juice in a bowl. Season with salt and pepper. Whisk until well combined.
  • Step 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.