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Appetizer Salad

Cal-Ital Chix Salad

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  • 1/4 pound farfalle pasta
  • 2 oz Pancetta, diced
  • 2 TBS flavorful extra virgin olive oil, separated
  • 1/4 cup shallots, minced
  • 1/2 small onion, slivered
  • 1/2 cup bell pepper strips, red and yellow combination
  • 2 avocados, 1 minced and one sliced
  • Salt and pepper to taste
  • 1 cup leftover chicken, shredded
  • 4-5 cups butter (Bibb) lettuce
  • 1/2 cup grated asiago
  • 1/4 cup pitted olives
  • Sweet balsamic vinegar


Begin cooking pasta according to package directions. In a large wok, fry pancetta until crispy, remove and reserve, leaving it’s rendered fat in wok. Add 2 TBS olive oil and shallots, sauteing for 1-2 minutes. Turn flame to high, add onion and bell pepper strips and stir fry to soften slightly. Add 1 minced avocado and cook one minute longer, seasoning to taste with salt and pepper. Off the flame, add leftover chicken strips to take the chill off. Gently stir in warm pasta.

Decorate 4 serving plates with the slices from 1 avocado. Toss greens with pasta and avocado medley and place on plates, sprinkling with pancetta and asiago, drizzling with sweet balsamico and garnishing with olives.


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