Roast Chicken, Tarragon & Pancetta Salad

Roast Chicken, Tarragon & Pancetta salad

Serves 2


1 tbsp olive oil 

70g/2½oz pancetta 

100g/3½oz pea shoots 

100g/3½oz freshly podded peas

2 tbsp chopped tarragon

200g/7oz roast chicken, shredded 

For the dressing 

50ml/1½floz. salted butter, melted  

juice and zest of one orange 

1 teaspoon of dijon mustard 

sea salt and freshly ground black pepper 


1.    Place a frying pan over a medium to high heat and add the one tbsp olive oil – followed by the pancetta. Cook the pancetta until it’s crispy, about two minutes. 

2.    Place all the ingredients for the dressing in a bowl and whisk together well. Season with sea salt and freshly ground black pepper. 

3.    Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and the crispy pancetta - gently toss. 

4.    Divide between two plates.