Butterflies in a salad with chicken and bacon

2_03401 BUTTERFLIES IN CHICKEN and Bacon SALAD INGREDIENTS for 4 PEOPLE 500 g chicken fillet, 500 g of sliced Bacon, diced 4 tablespoons peanut oil, a bunch of radishes, Zucchini, red onion, tomato, fennel, hearts 2 a bunch of chives 2 tablespoons wine vinegar, 300 g farfalle pasta type, 8 lettuce leaves.

Chicken fillet cut into small cubes and sauté with Bacon, a spoonful of oil, for about 15 minutes.

Clean and wash all vegetables, radishes and slice the courgette slices; Peel and crush the garlic.

cut the tomatoes into wedges.

Cut the fennel slices and sbollentatelo a minute in boiling salted water.

Clean the chives, keep a few threads for decoration and cut the rest into small pieces.

In a bowl, emulsify the oil stayed with the vinegar, salt, pepper and chives.

Cook the pasta in salted water, when cooked, drain and pour into a large bowl; Add the vinaigrette, chicken, vegetables and stir.

Cover the bowl and let it cool at room temperature for 2 hours, stirring occasionally.

Clean and wash the lettuce, distribute in individual plates, pour the pasta and serve decorated with the remaining chives.