Chicken , Pancetta, & Asparagus Salad

Ingredients :

2 chicken breasts

salt and pepper

1tblsp coconut oil

250g thin stemmed asparagus

5 Baby Carrots ( optional – using them as they were in the fridge )

20 baby cherry tomatoes ( vine are  preferable – few more or a few less is okay )

6 slices pancetta ( smoked or unsmoked depends on preferance)

250g Spinach.

Method :

  1. Preheat the grill to medium heat  and line a tray with foil, lay out the pancetta and the tomatoes – season with salt and pepper – place under the grill until the pancetta is crispy.
  2. Season the chicken with salt and pepper – heat a pan and put in the coconut oil , add the chicken and seal on the outside.
  3. Cut the baby carrots into 1/4’s length ways, if the asparagus has woody ends remove them.  Add to the pan with the chicken.  Season with salt and pepper. Cook for about 25 minutes ( depends on how hot your pan is ) until chicken is cooked through and veg is slightly soft.
  4. Slice the chicken.
  5. Put the spinach in a bowl and top with the Pancetta , tomatoes, and chicken mix.
  6. Serve.