Preparation time:

15 minutes

Cooking time:

19 minutes

Makes:

4 Servings

 

Ingredients

• 3 skinless, boneless chicken breasts
• 8 slices of pancetta
• 1 bunch asparagus
• 1/2 cup (125 mL) buttermilk
• 1/4 cup (50 mL) snipped chives
•  generous linches of salt and pepper
• 1/3 cup (75 mL) crumbled Gorgonzola or Stilton, about 3 oz
• 1 avocado, peeled
• 8 cups (2 L) baby arugula or spinach

We’ve updated this classic salad by replacing iceberg lettuce with peppery arugula, subbing pancetta for bacon and adding asparagus.

Instructions

• Coat a frying pan with oil and set over medium. Add chicken and cook until golden, 3 to 4 min per side. Reduce heat to medium-low. Cover and cook, turning occasionally, until springy when pressed, 6 to 8 more min. Remove to a plate. Add pancetta to pan. Cook over medium until crisp, 2 to 3 min per side. Remove to a paper towel. Partially fill a large frying pan with water. Bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, 3 min. Drain and rinse under cold water. Pat with paper towels.
• In a small bowl, stir buttermilk with chives, salt and pepper. Crumble in cheese. Then, using a fork, mash cheese until mixed into the dressing. It should be a little lumpy. Remove and discard avocado pit. Slice avocado and chicken. Divide arugula between plates. Top with asparagus, chicken, tomatoes and avocado. Drizzle with dressing. Add pancetta.

Nutrition (per Serving)

protein

37 g

fat

21 g

carbohydrates

15 g

fibre

7 g

calcium

382 mg

calories

383