Roast Chicken, Tarragon & Pancetta Salad
1 tbsp olive oil
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.