Asian Warm Chicken, Pancetta & Asparagus Salad - submitted by Candida Woolcott

The combination of the peppery rocket leaves, moist chicken and the infusion of sweet chilli make this a fabulous warm salad.

Serves 4

500g of cooked salad potatoes halved (I like to use Anya potatoes but any salad potatoes will do)
1 Bunch of Asparagus trimmed and cooked (do not over cook, they should still have a little bite to them)
110g bag of Rocket leaves
1 Heaped tbsp of toasted flaked almonds or pine nuts
450g cooked chicken breast torn into strips
8 Slices of pancetta grilled till crispy
2 tbsp of chopped coriander leaves
Dressing: Sweet Fire Sauce slightly warmed

Serve with a poached egg on top.

Gently toss all the ingredients together and dress with the Sweet Fire Sauce.