Chicken

Green god-zilla salad with chicken and pancetta

Name: Green god-zilla salad with chicken and pancetta
Yield: 4
Ingredients: 2 x 200g chicken breast fillets; 1 cup (200g) farro; 8 slices flat pancetta, roasted or oven grilled until crisp; 100g spinach leaves; 1/2 iceberg lettuce, cut into wedges; 1/4 cup (25g) walnuts; 1 ripe avocado; 1/2 cup green goddess dressing (see below); 1/4 cup (20g) finely grated pecorino; 4 soft-boiled eggs, to serve; 4 radishes, thinly sliced, to serve; 2 tbs tarragon leaves; 1/2 cup mint leaves, roughly chopped; 1/2 bunch chives, chopped; 1/2 cup coriander leaves, roughly chopped; 1 cup flat-leaf parsley, roughly chopped; 1 garlic clove, crushed; 1 tbs lemon zest; 1 tbs lemon juice; 1/2 cup (125ml) buttermilk; 1/2 cup (150g) whole-egg mayonnaise; 2 anchovy fillets in oil, drained

Rate now

https://healthimprovements.info/recipes/green-god-zilla-salad-chicken-pancetta/jlnpgpwk — Green god-zilla salad with chicken and pancetta

Jump to recipe

by Louis Tikaram

Apr 24, 2019

A beastly salad jam-packed with nutrients.

2 x 200g chicken breast fillets
1 cup (200g) farro
8 slices flat pancetta, roasted or oven grilled until crisp
100g spinach leaves
1/2 iceberg lettuce, cut into wedges
1/4 cup (25g) walnuts
1 ripe avocado
1/2 cup green goddess dressing (see below)
1/4 cup (20g) finely grated pecorino
4 soft-boiled eggs, to serve
4 radishes, thinly sliced, to serve

Green goddess dressing

2 tbs tarragon leaves
1/2 cup mint leaves, roughly chopped
1/2 bunch chives, chopped
1/2 cup coriander leaves, roughly chopped
1 cup flat-leaf parsley, roughly chopped
1 garlic clove, crushed
1 tbs lemon zest
1 tbs lemon juice
1/2 cup (125ml) buttermilk
1/2 cup (150g) whole-egg mayonnaise
2 anchovy fillets in oil, drained

Method

1.

For the dressing, place all ingredients in a blender and whiz until smooth. Cover and chill until needed. Extra dressing can be stored, chilled, for 1 week.
2.

Bring 4 cups (1L) of water to the boil in a medium saucepan. Add the chicken, remove pan from heat and cover with a lid. Stand for 30 minutes or until chicken is white and cooked through.
3.

Meanwhile, place farro in a saucepan and cover with cold water. Place over medium-high heat and bring to the boil. Cook for 30 minutes or until al dente. Drain and refresh under cold running water.
4.

Divide farro among bowls, top with sliced chicken, pancetta, spinach, lettuce, walnuts and avocado. Drizzle with some dressing, scatter with pecorino and top with eggs, radish and freshly ground black pepper to serve.