Chicken and Pancetta Salad

By lpsatchell

The best salad ever (also the unhealthiest)

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Noodle Soup

Chicken & thyme risotto

Ingredients

4 chicken breast
1/2 a butternut squash
4 or 5 sweet potatoes
2 pack of pancetta
1 pack of mixed salad leaves
1 bunch of asparagus
1 punnet of mushrooms
1/2 jar sundried tomatoes
1/4 jar of green pesto

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

preheat oven to 180C/ gas mark 6 chop all vegetables including sundried tomatoes.

Step 2

Put butternut squash and sweet potatoes on a baking tray and place on top shelf of oven for 50 minutes turning occasionally. As soon as the squash and potatoes are in the oven fry chicken breasts quickly to brown then place in oven safe dish and put on the middle shelf of the oven. remove all food from the oven when the 50 minutes are up.

Step 3

While food is in the oven mix the pesto into salad leaves

Step 4

10 minutes before the food comes out of the oven fry the pancetta in a small amount of olive oil until crisp and in a separate pan fry mushrooms and asparagus in butter.