Ingredients
Dry rub spice
- 2 teaspoons paprika
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mixed herbs
- black pepper
- 1 teaspoon chilli flakes (optional)
- salt to season
Salad
- 3 chicken breasts
- 130 grams (4.5 ounces) chopped pancetta
- 1 pack chopped romaine lettuce hearts
- Sugardrop or baby plum tomatoes, sliced in halves
- 3 eggs
- 1 avocado, sliced
- mayonnaise
Instructions
- Whisk the dry rub spice together to combine. Place the chicken in a mixing bowl and pour the spice mix over the chicken breasts. Mix together and leave for at least 30 minutes to marinate. The chicken can also be sesoned the night before and leave to marinate overnight.
- Heat one teaspoon of oil over medium heat in a large frying pan or skillet, about 2-3 minutes. I prefer to use a cast iron skillet.
- Carefully add the chicken to the hot pan and cook for about 5 to 7 minutes. Flip the chicken and cook it for another 5- 7 minutes. Once chicken is cooked, set aside and allow to rest.
- Wipe pan clean, heat and fry chopped pancetta for 2 minutes until cooked.
- Slice the chicken breasts into strips.
- Prepare salad with romaine leaves, avocado slices, chopped tomatoes , sliced eggs, pancetta and chicken. Drizzle with low fat mayonnaise and serve.
Notes
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi