This super simple and delicious salad is a great way to use your leftover roast chicken.
1 tbsp olive oil
70g / 2.5 oz pancetta
100g / 3.5 oz pea shoots
100g / 3.5 oz freshly podded peas
2 tbsp chopped tarragon
200g / 7 oz roast chicken, shredded
For the dressing
50ml / 1.5 floz Kerrygold salted butter, melted
juice and zest of one orange
1 teaspoon of dijon mustard
sea salt and freshly ground black pepper
1. Place a frying pan over a medium to high heat and add the one tbsp olive oil – followed by the pancetta. Cook the pancetta until it’s crispy, about two minutes.
2. Place all the ingredients for the dressing in a bowl and whisk together well. Season with sea salt and freshly ground black pepper.
3. Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and the crispy pancetta – gently toss.
4. Divide between two plates.