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3 oz Mixed greens

3 oz grilled chicken breast - sliced

2 oz artichokes hearts quartered

3 oz tomatoes cut into wedges

1 oz Gorgonzola cheese crumbled

1 oz Green onions – chopped

1 piece Crispy pancetta cut in half

3 oz Ranch dressing

1. Arrange mixed greens on a large plate
2. Arrange sliced chicken over greens
3. Distribute artichokes, tomatoes and green onion over top
4. Sprinkle with crumbled gorgonzola and arrange pancetta on top
5. Serve dressing on the side or poured over the salad

Crispy Pancetta

1. Arrange pancetta slices in one layer on parchment lined tray
2. Top with second piece of parchment and top with second tray
3. Bake in 375F oven till pancetta is crispy (10 to 12 minutes)
4. Drain well and reserve till needed

Use either mild or spicy pancetta for this recipe