Photo of Warm chicken, pancetta & watercress salad by WW

Warm chicken, pancetta & watercress salad

Points® value
Total Time
20 min
5 min
15 min
Smoky pancetta adds depth of flavour to this delicious warm chicken and ciabatta crouton salad.


Chicken breast, skinless, raw

2 medium

Olive Oil

2 tablespoon(s)

Ciabatta Bread

125 g


2 clove(s)


100 g

Red onion

½ small


85 g

Dijon Mustard

1 tablespoon(s), level

Asda Cider Vinegar

2 tablespoon(s)

Chives, Fresh

2 teaspoon(s)


  1. Use a rolling pin to flatten the chicken between two pieces of cling film and then brush with half the oil. Heat a griddle pan over a high heat and cook the chicken for 5 minutes on each side.
  2. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Rub the ciabatta all over with the cut side of the halved garlic clove. Cut into cubes and put on a baking tray. Season and bake for 10-12 minutes, turning halfway, until crisp and golden.
  3. While the chicken and croutons are cooking, heat a frying pan over a high heat. Add the diced pancetta and fry for 5 minutes until crisp and golden. Remove and drain on kitchen paper.
  4. Tear the griddled chicken into strips and put in large bowl. Toss together with the pancetta, croutons, red onion and watercress. Divide between 4 plates.
  5. Whisk together the mustard, crushed garlic and vinegar. Drizzle over the salad and serve garnished with the chives.