Chicken and pancetta salad with raspberries and mustard dressing
Serves: 4, as a light lunch
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole.
Chicken and pancetta salad with raspberries and mustard dressing
Serves: 4, as a light lunch
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
350Kcal
Fat
22gr
Saturates
11gr
Carbs
4gr
Sugars
4gr
Fibre
2gr
Protein
34gr
Salt
1.5gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 105g pack cooking smoked pancetta slices
- 1 round lettuce
- 2 cooked skinless chicken breasts, shredded
- 150g raspberries
For the dressing
- 1 x 150ml pot soured cream
- 1 tbsp Dijon mustard
- 3 tbsp grated Parmesan
- 1 tbsp lemon juice
Step by step
Get ahead
Make the dressing a few hours ahead; keep chilled.
- Slice the pancetta into strips and dry-fry for 4-5 minutes over a medium heat until crisp, then leave it to cool on kitchen paper.
- For the dressing, whisk all the ingredients together in a bowl and season – be careful not to add too much salt as the Parmesan and pancetta are already salty.
- Separate the lettuce leaves, wash and dry them, and put them in a large bowl with the pancetta, chicken and a little dressing; toss together. Add the raspberries; lightly toss. Serve the salad with the remaining dressing on the side.
