Chicken Salad with Pancetta and Olives | Cooking with Napolina

This chicken salad recipe is the perfect summertime light bite.

3 tablespoons Napolina Extra Virgin Olive Oil
2 tablespoons Napolina Balsamic Vinegar
Juice of half a lemon
Handful fresh basil leaves, finely chopped
Black pepper
2 chicken breasts
65g pancetta or streaky bacon
2x small Romaine lettuce, chopped
40g rocket leaves
150g fresh cherry tomatoes, halved
100g Napolina Green Olives, halved
1/2 avocado, de-stoned, peeled and sliced
½ red pepper, sliced
125g mozzarella ball, torn into chunks

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