Insalata di Pollo, Pancetta, Pomodoro, Rucola e Pane
Photo by Regina Orlando.
Four 6 ounce skinless, boneless chicken breast halves
Salt and freshly ground black pepper
½ cup extra virgin olive oil
4 slices of smoked pancetta, cut into 1-inch pieces
2 to 3 slices ½-inch thick country bread, grilled or toasted and torn into chunks
2 to 3 cups arugula
2 tbsp. balsamic vinegar or red wine vinegar
Place chicken in a large bowl, season generously with salt and pepper and toss with about half of the olive oil. Marinate for about 1 hour.
Grill the chicken about 4 minutes per side or until it reads 165 on an instant-read thermometer. Transfer to a cutting board, cool and refrigerate until ready to use. When you are ready to use, cut chicken into strips.
Heat 1 tablespoon of remaining oil in non-stick pan and fry pancetta until crisp. Pat dry on paper towels.
Place chicken, bread, pancetta, arugula and tomatoes into a large bowl. Season with salt and pepper, toss with remaining oil and balsamic vinegar and serve.